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Sea Bass Crudo, Burnt Orange, Seville Orange Marmalade, Pickled Fennel and Arbequina Oil

4 people
Easy

Prep time
5 mins

Cook time
10 mins

Total time
15 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

400g sea bass fillets, pin boned and skinned
2 whole oranges, peeled and cut into segments
4 tbsp of Seville orange marmalade, loosen down with a touch of water
Fresh dill to garnish
8 tbsp arbequina oil
Sea salt to taste
For the pickled fennel:
1 whole fennel bulb
250ml sherry vinegar
110g caster sugar
2 tsp salt
Peel of 1 lemon
2 bay leaves
1 tsp pink peppercorns
1 tsp fennel seeds
1 star anise

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Introduction

This sea bass crudo recipe is a fresh and tangy starter of raw sea bass lightly cured in orange juice and served with Seville orange marmalade, blow torched orange segments, pickled fennel shavings and sweet arbequina oil.

Method

Start by making the pickling liquid for the fennel. Stir the vinegar, sugar and salt until the sugar dissolves. Place in a sterilised pickling jar with the pink peppercorns, fennel seeds and star anise. Cut the tops off the fennel, reserving some of the fronds. If there are any discoloured bits remove them with a vegetable peeler. Cut the fennel in quarters and remove the core before slicing very thinly on a mandolin. Add the sliced fennel to the pickling jar together with the bay leaves, lemon peel and fennel fronds. Make sure that the fennel is completely submerged. Ideally leave to rest for 24 hours before eating.
To blow torch the orange segments, cut these into small bite size pieces, place on tray lined with tin foil and blow torch until nicely charred.
To plate the crudo, spread the marmalade all over each plate, slice the sea bass very thinly across the grain and spread the slices all over the plate. Season with sea salt and some drops of orange juice from the orange segments. Scatter some burnt orange segments, some picked dill leaves and drizzle with the arbequina oil before serving.

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