This dish is a fresh, zesty plate of loveliness that combines the mellow, creamy, gently salty flavour of the raw fish with the brightness of the Amalfi Coast orange.
600 gr fish fillet, skinned and pinboned
1 cup of fresh herbs leaf
2 Amalfi Coast oranges, 1 halved and 1 segmented
3 tablespoon fresh celery
extra-virgin olive oil
juice and zest of 1 lemon
Chill the fish in the fridge for at least an hour - it makes it easier to handle.
Take a very sharp knife, and start to cut it in thin slices, no more than 5mm thick. Press each one on the chopping board with the side of the blade of the knife, to make them wafer thin. Don’t worry if they fall apart a bit. Lay them on the serving plate. Put the plate of fish in the fridge.
For the dressing, squeeze the halved orange into a bowl. Peel and segment the other one, and add to the juice. Add the lemon juice and the olive oil. Add a pinch of salt
Finely slice the spring onions, and add them and the fennel slices to the bowl.
Take the plate of fish slices out of the fridge and pour some of the dressing over along with chopped chives. Sprinkle with lemon juice. Serve immediately, bringing the dressing to the table so that extra can be added to the dish according to taste.
TIP: it’s possible to add some orange or lemon reduction to the dressing.