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fresh figs, quartered
CITRUS CURED SEA BASS WITH PICKLED RAINBOW RADISH AND CITRUS SALAD
Serves 1-2
1 sea bass fillet (skin off) 1 pink grapefruit 1 lemon 1 lime 1 bunch rainbow radish 200g mixed baby salad leaves 500g salt 150g sugar 1 tsp poppy seeds 150ml white wine vinegar 50ml water 50ml olive oil
l In a small mixing bowl, mix together 100g of the sugar with 400g of the salt and the zest of the grapefruit, lemon and lime. Put the sea bass in a small tray, cover with the salt mixture and leave for 1-2 hours in the fridge. l Cut the green tops off the radishes, then cut them into different shapes, such as quarters or rounds. Take a small pan and add the remaining salt and sugar and the vinegar with a splash of water (50ml). Bring to the boil, then take off the heat and place the radishes in the pan, making sure they are covered and leave to cool down. l Remove skin from the grapefruit, lemon and lime and segment out the flesh. Place in a small mixing bowl and add the baby herbs, the olive oil and a pinch of salt. Mix thoroughly. l Wash the sea bass under a tap until all of the salt mixture is gone. The fish will have firmed up and is ready to be sliced into small, thin slices. Drain the liquid from the pan of radishes and dry them. l It’s now time to plate up - take your sliced sea bass and place these on the plate in a circle. Drizzle some olive oil over it to make it look shiny, then place the pickled radishes on top of the sea bass randomly. Add height by using the baby salad leaves and grapefruit to go around the fish then sprinkle the poppy seeds over. Enjoy!
ALEX WEBB
was the winner of MasterChef the Professionals 2020.
