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Seared sea bass with cured bass and citrus dressing

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Cured fish quickly seared using a chef’s blow torch, and served with a fresh grapefruit tartare sauce.

Ingredients

For the seared sea bass

  • ½ tsp sea salt, for brining
  • 2 x sea bass fillets, trimmed and skin well scored, cut into two pieces

For the garnish

For the tartare sauce

For the dill and citrus dressing

  • 1 bunch fresh dill, chopped
  • 50-100ml/1.5-3fl oz olive oilÌý
  • 1 free-range egg yolkÌý
  • 1 tbsp cider vinegarÌý
  • ½ grapefruit, juice (retained from above)