600g fresh snapper
100g red cherry tomato
100g black grape tomato
100g yellow grape tomato
100g cucumber strips
100g julienne red onion
100g orange segments
½ bunch julienne mint
40g guindillas (small Basque peppers)
40ml blood orange dressing
20ml Extra virgin olive oil
Garnish – mint leaves, micro purple basil & red vein sorrel if available
400ml fresh orange juice
200ml fresh lime juice
200ml fino white balsamic
200ml Extra virgin olive oil
Yields 1lt dressing
First make the dressing. Remove the skin from your orange and carefully cut out the segments (reserve for later). Squeeze out the leftover juice from the orange. whisk all the other ingredients together with the orange juice thoroughly.
You then need to prepare your snapper by removing any bones, skin and blood line.
Slice the snapper into approximately 30g thin strips.
Place the snapper in a bowl with the 150ml orange dressing, mix well and rest in the fridge for at least 5 minutes until the fish starts to cook.
While the snapper is marinating you can prepare the rest of the ingredients.
Roughly chop the tomatoes and cut long/flat strips of cucumber on a mandolin slicer.
Julienne the onion and dice your guindillas into small 5mm.
Julienne some mint leaves finely ready for assembly.
Place all the vegetables, julienne mint and snapper together in a bowl and add 20ml more of the orange dressing. Check for seasoning and give it a good mix.
Arrange the snapper and vegetables nicely in your serving bowls.
Garnish your dish with the orange segments, mint tips, purple basil and red vein sorrel.
Finally drizzle with a dash of extra virgin olive oil.