CHEFS ON COURSE

RAYMOND BLANC’S CITRUS CURED SALMON, SEA BREAM CEVICHE WITH PICKLED VEGETABLES

Serves 4 Takes 55 minutes, plus chilling

“This dish was inspired by my recent travels to Mexico. I ate some fantastic food and ceviche was a highlight. True, there are a few steps to the recipe but, apart from the sea bream ceviche, all the steps can be done a day in advance. Should you wish to keep it nice and easy, then simply make the sea bream ceviche and serve it with crusty bread and a chilled bottle of Provençal rosé. Bon appétit!”

INGREDIENTS

For the marinated salmon

• 5 fresh dill sprigs
• 100g/4oz salmon, cut from the loin of the fish
• 1½ tsp salt
• ½ tsp caster sugar
• Zest of ½ orange
• Zest of ½ lemon

For the yuzu gel

• 100ml/4fl oz freshly squeezed orange juice
• 4 tbsp yuzu juice
• A pinch of salt
• 1 tsp caster sugar
• 2g agar-agar

For the pickled mooli

• 100g/4oz mooli
• 1 tbsp sake
• 1 tbsp mirin
• 1½ tsp rice wine vinegar
• A pinch of salt
• ½ tsp caster sugar
• 2 tbsp water
• 1 tsp yuzu juice

For the pickled red onion

• ½ red onion, peeled• 40ml1/½fl oz white wine vinegar• 80ml/31/4fl oz water• A pinch of salt• ½ tsp caster sugar