Marinated sea bass with avocado & paprika

Schwartz specialise in unusual flavours and this sea bass, avocado and paprika recipe is no exception - delicious!

Serves: 8

What you need:

• 675g (11/2lb) sea bass fillets cut into strips
• 450g (1 lb) Schwartz Sea Salt
• 400ml (13fl oz) olive oil
• 50g (2 oz) cucumber cut into 3mm slices
• 75ml (3fl oz) soy sauce
• 4 ripe avocados, sliced
• 2 tbs lemon juice
• 3 tsp Schwartz Paprika
• 4 tbs avocado oil (alternatively use olive oil)
• Schwartz Sea Salt to season

What you do:

1. Completely cover the bass fillets in coarse salt for 10 min. Rinse the fillets in fresh water and dry with kitchen roll. Marinate in olive oil for at least 48 hrs.
2. Marinate the cucumber in the soy sauce for half an hour, or best results overnight.
3. Half fill a 8cm x 2cm x 2cm (or mini loaf) tin with thin slices of avocado sprinkled with lemon juice, cover with the sea bass strips, season generously with paprika, then cover with more avocado sprinkled with lemon to fill the tin. Cover with cling film, press to settle, place a weight over the top of the tin and set aside in a cool place for 1 hour.
4. Make dressing by mixing avocado oil, the remaining paprika, 2 drops of lemon juice and a pinch of sea salt. To serve, carefully turn out the tin and cut into individual portions, dice the marinated cucumber slices and place on top. Finish by drizzling with paprika-seasoned oil.

Handy tip from Alexandre Gauthier:
"To prevent the avocado from going black, we usually use lemon. In fact, we advise using ascorbic acid (vitamin C) which you can find in any pharmacy. You use a generous pinch of ascorbic acid which prevents the oxidation of the avocado, without giving it a lemon flavour."

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