Sea bass with cured bass and citrus dressing recipe
 Cured fish quickly seared using a chef’s blow torch, and served with a fresh grapefruit tartare sauce. ½ tsp sea salt, for brining2 x sea bass fillets, trimmed and skin well scored, cut into two pieces ½ tsp sea salt, for brining 2 x sea bass fillets, trimmed and skin well scored, cut into two pieces small handful of kale, shredded1 lime, juice onlypinch salt1 tbsp olive oil small handful of kale, shredded 1 lime, juice only pinch salt 1 tbsp olive oil ½ tsp fennel seeds2 x bass fillets, skinned and diced 1 shallot, diced½ pink grapefruit, peeled and cut into small segments (retain some juice for the dressing)1 bunch fresh dill, chopped1 lime, zest and juice only1 tbsp crème fraîche salt and white pepper ½ tsp fennel seeds 2 x bass fillets, skinned and diced 1 shallot, diced ½ pink grapefruit, peeled and cut into small segments (retain some juice for the dressing) 1 bunch fresh dill, chopped 1 lime, zest and juice only 1 tbsp crème fraîche salt and white pepper 1 bunch fresh dill, chopped50-100ml/1.5-3fl oz olive oil 1 free-range egg yolk 1 tbsp cider vinegar ½ grapefruit, juice (retained from above) 1 bunch fresh dill, chopped 50-100ml/1.5-3fl oz olive oil 1 free-range egg yolk 1 tbsp cider vinegar ½ grapefruit, juice (retained from above) Method To make the seared sea bass, fill a bowl large enough to hold the fish with 200ml/7fl oz water and stir in the sea salt. Add the fish to the brine and leave for 30 minutes. For the garnish, rub the kale with the lime juice and salt to soften, place in a bowl and dress with olive oil. Set aside. To make the tartare sauce, heat a small frying pan and add the fennel seeds. Dry fry until they are aromatic, then remove from the heat and crush in a pestle and mortar once cool.Mix the fish, diced shallot, fennel seeds, grapefruit segments, dill, lime zest and juice and crème fraîche in a medium bowl and season well with salt and white pepper. Leave to marinate for 10 minutes before serving.To make the dill and citrus dressing, blend the dill with the olive oil in a food processor or blender and then strain. Whisk the egg yolk with the vinegar and grapefruit juice in a bowl and then gradually add the dill oil, whisking with each addition. To finish the seared sea bass, remove the fish from the brine, pat the fish dry and then carefully sear the fish all over using a chef’s blow torch until charred. To serve, spoon some tartare on the plate, add some kale and dill dressing and top with the seared sea bass fillets. To make the seared sea bass, fill a bowl large enough to hold the fish with 200ml/7fl oz water and stir in the sea salt. Add the fish to the brine and leave for 30 minutes. For the garnish, rub the kale with the lime juice and salt to soften, place in a bowl and dress with olive oil. Set aside. To make the seared sea bass, fill a bowl large enough to hold the fish with 200ml/7fl oz water and stir in the sea salt. Add the fish to the brine and leave for 30 minutes. For the garnish, rub the kale with the lime juice and salt to soften, place in a bowl and dress with olive oil. Set aside. To make the tartare sauce, heat a small frying pan and add the fennel seeds. Dry fry until they are aromatic, then remove from the heat and crush in a pestle and mortar once cool. To make the tartare sauce, heat a small frying pan and add the fennel seeds. Dry fry until they are aromatic, then remove from the heat and crush in a pestle and mortar once cool. Mix the fish, diced shallot, fennel seeds, grapefruit segments, dill, lime zest and juice and crème fraîche in a medium bowl and season well with salt and white pepper. Leave to marinate for 10 minutes before serving. Mix the fish, diced shallot, fennel seeds, grapefruit segments, dill, lime zest and juice and crème fraîche in a medium bowl and season well with salt and white pepper. Leave to marinate for 10 minutes before serving. To make the dill and citrus dressing, blend the dill with the olive oil in a food processor or blender and then strain. Whisk the egg yolk with the vinegar and grapefruit juice in a bowl and then gradually add the dill oil, whisking with each addition. To make the dill and citrus dressing, blend the dill with the olive oil in a food processor or blender and then strain. Whisk the egg yolk with the vinegar and grapefruit juice in a bowl and then gradually add the dill oil, whisking with each addition. To finish the seared sea bass, remove the fish from the brine, pat the fish dry and then carefully sear the fish all over using a chef’s blow torch until charred. To finish the seared sea bass, remove the fish from the brine, pat the fish dry and then carefully sear the fish all over using a chef’s blow torch until charred. To serve, spoon some tartare on the plate, add some kale and dill dressing and top with the seared sea bass fillets. To serve, spoon some tartare on the plate, add some kale and dill dressing and top with the seared sea bass fillets.