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Seared sea bass with cured bass and citrus dressing
Fruit and vegetables
small handful of
kale
, shredded
1
lime
, juice only
1
shallot
, diced
½ pink
grapefruit
, peeled and cut into small segments (retain some juice for the dressing)
1 bunch fresh
dill
, chopped
1
lime
, zest and juice only
1 bunch fresh
dill
, chopped
Cooking ingredients
½ tsp
sea salt
, for brining
pinch
salt
1 tbsp
olive oil
½ tsp
fennel seeds
salt and
white pepper
50-100ml/1.5-3fl oz
olive oil
1 tbsp cider
vinegar
Dairy, eggs and chilled
1 tbsp
crème fraîche
1 free-range
egg yolk
Meat, fish and poultry
2 x
sea bass
fillets, trimmed and skin well scored, cut into two pieces
Other
2 x bass fillets, skinned and diced
½ grapefruit, juice (retained from above)
Back to recipe
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