Penelope’s stonebass tartare
SERVES 6 | PREP 1 HR 30 MINS COOK 30 MINS | MORE EFFORT | GF
750g cherry tomatoes, halved80g cucumber, peeled80g red pepper, chopped10g garlic, peeled¼ red chilli, stem removed15g tomato purée½ lemon, juiced25ml sherry vinegar100ml olive oil10ml tarragon oil, plus extra for drizzling (make it by blitzing 20g tarragon with 60ml neutral oil, then strain through a square of muslin)micro leaves or cress and caviar or fish roe, to serveCHARIF (HOT SAUCE)175g habanero chillies, deseeded and chopped125g red chillies, deseeded and chopped20g dried nora chillies, rehydrated in warm water, stems removed and deseeded, roughly chopped135g green tomatoes, chopped10g garlic, peeled45g tomato purée50g caster sugar25ml sherry vinegar20ml fresh orange juice15g chopped flat-leaf parsleySTONEBASS200g skinless, boneless stonebass, finely chopped1½ tsp harissa oil (you can use the oil…