- 1 cucumber, finely chopped
- 200ml/7fl oz rice vinegar
- 100g/3½oz sugar
- 1 red chilli finely chopped
- small piece fresh root ginger, grated
- small bunch parsley
- small bunch mint
- small bunch basil
- 2 anchovies
- 2 lemons, juice only
- 50g/1¾oz capers, drained
- 1 tbsp Dijon mustard
- 100ml/3½oz olive oil
- salt and freshly ground black pepper
- 3 sea bream, filleted, skin removed and pin boned
- dash olive oil
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 100ml/3½fl oz white wine
- 4 razor clams
- For the picked cucumber, place the cucumber in a bowl. In a small saucepan, heat the rice vinegar with the sugar, chilli and ginger. Once the sugar has dissolved, strain over the cucumber and set aside to cool.
- For the herb vinaigrette, blend the herbs, anchovies, lemon juice, capers and Dijon mustard in a food processor. With the motor running, gradually the olive oil until combined – the vinaigrette should have a spreadable consistency. Season to taste with salt and freshly ground black pepper.
- For the sea bream, using a sharp knife, thinly slice the fillets on a diagonal. In a saucepan, gently fry the shallots and garlic in olive oil without colouring. Add the wine and then the clams. Cover with a lid and cook for three minutes, then drain in a colander. Remove the clam meat from their shells and finely slice.
- To serve, divide the slices of sea bream between serving plates. Spread over the herb vinaigrette and dress with the clams and pickled cucumber.