Part sashimi, part carpaccio, this dish is exactly what the title says - a raw celebration of the red emperor snapper. Food Safari Water
- 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.