Recipe for Sea Bream with Cucumber and Rose Petals

Prepare the rose and jalapeno pickles. Bring everything to a boil, and once boiling, remove it, add the rose petals, and let steep for as long as you want.

For the jalapeños, slice them into 3mm thick rounds but let them pickle for at least 24 hours minimum.

To make cucumber juice, pass a cucumber through a juicer to extract all the juice. For 3 cl of cucumber juice, add 5 cl of lemon juice and 5 cl of pickling vinegar.

Slice the fish into sashimi.

For plating, place sashimi at the bottom of the plate and on top, create a mille-feuille of roses, jalapeños, mint leaves, and dill, finally place the cucumber slices.

Then, pour the juice: 3 tablespoons of cucumber juice, 1 tablespoon of pickle juice.

To finish, enjoy chilled.