Seviche

Ingredients

1 fillet of seabass (can be any flat fish)
1 juice of lemon
1 zest of lemon
½ litre of water
30 ml. of red wine vinegar
10 ml. of Lea Perins (worcestershire sauce)
30 grams fresh parsley
30 grams rosemary
30 grams dill
30 grams coriander
15 grams coriander seed
10 grams flake chilly
10 grams of dry tarragon
1 small red onion
pinch of sea salt,
10 grams of black peppercorn, crushed

Preperation

1. In a frying pan put all the liquids.
2. Add shredded onion and zest of lemon.
3. Bring to boil and simmer.
4. Wash and chop all fresh herbs and add to pan.
5. Add all dry herbs and spices into the pan.
6. Simmer for 5 minutes.
7. Pour on fillet, let cool and put into the fridge for 1 hour minumum.
8. Serve cold with mixed salad and boiled new potatoes.