Seabass, Orange & Fennel Crudo
This is a pretty clean recipe – fresh fish, a bit of spice and the acidic fruit to cure. If you don’t have orange to hand, lime or lemon will do – you just need the acidity of the citrus....
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Ingredients
- 500g of skinless seabass fillet
- 1 tsp of pink peppercorns, lightly crushed
- 2 tbsp of extra-virgin olive oil
- 2 blood oranges, segmented with any juice reserved
- 100g of fennel, thinly sliced using a mandolin
- 1 handful of your choice of herbs, leaves picked (preferably dill or basil)
- Sea salt
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