Red emperor crudo

Ingredients

• 1 celery stalk (from the heart), shaved on a mandolin into iced water
• 100 g red emperor fillet (from both the upper and lower fillet)
• 1 small blood orange, peeled and segmented, juice squeezed from remaining flesh
• 1 tbsp Sicilian extra virgin olive oil
• Sea salt
• micro red vein sorrel
• freshly ground black pepper

Instructions

Using a mandolin, shave the celery directly into a bowl of iced water.

Using a large sharp knife, thinly slice the fish against the grain on an angle, placing on a serving plate as you go.

Place the orange juice, olive oil and a pinch of sea salt in a bowl and stir just enough to dissolve the salt, without emulsifying it.

Drain the celery well. Break a few orange segments over the top of the fish and drizzle with a little dressing. Scatter with the celery and micro sorrel, then finish with a grind of black pepper and a drizzle of olive oil. Serve immediately.

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