Seabass Crudo, Grapefruit, Pink Peppercorns

Serves: 2

Prep time: 10 minutes

Ingredients

• 1 fresh seabass fillet, skinned and pin-boned

• 1 grapefruit (segments and juice)

• 1 tsp pink peppercorns

• 1 tsp BLAK ELÐUR

• 1 tbsp olive oil

• Flaky sea salt

• Small handful coriander, finely sliced

Method

1.     Slice the seabass thinly and season lightly with flaky salt.

2.     Place the slices in a chilled bowl.

3.     Add grapefruit juice and segments.

4.     Crush pink peppercorns and sprinkle over the fish.

5.     Add BLAK ELÐUR and toss gently to coat.

6.     Finish with coriander and drizzle with olive oil.

7.     Serve immediately.

Chef Notes

Use very fresh fish. Keep everything cold to maintain texture. The salt and acid will lightly cure the seabass, so serve within minutes. Substitute sea bream, snapper, or scallops if preferred. Swap grapefruit for blood orange or yuzu when in season