Peel a cucumber and cut into rounds, then cut an apple into slices, trying to leave as little of the core as possible.
Extract the cucumber and apple juice and put aside.
Peel the second cucumber and finely dice.
Dice up the apple with the skin on.
Reduce the sea bass fillet to a tartare.
Combine the cucumber, apple and sea bass in a bowl and season with oil, salt and pepper.
Soak a sheet of pane carasau in water then cut out in the desired shape and size.
Place the pane carasau on an oven tray lined with baking paper and season with oil and salt.
Dry in the oven at 200 °C for around 7 minutes until golden and crunchy.
Plate the tartare in a soup dish with the help of a pastry cutter and then pour over the apple and cucumber extract.
Garnish with wild fennel and accompany with crispy pane carasau.