Raw brill with rapeseed oil, orange and tarragon

Raw brill with rapeseed oil, orange and tarragon

By
From
Fish Kitchen
Serves
6
Photographer
David Loftus

This is probably the most straightforward dish in the book, but for me it is a fine example of treating the freshest and best quality fish very simply to appreciate its qualities to the full. You need to hone your knife skills to get the fish nice and thin, though if you cut it into small cubes it will work equally well. Orange and tarragon are a lovely combination and work extremely well with raw fish. When blood oranges are in season, do use them – the dish looks even more stunning!

Ingredients

Quantity Ingredient
1 brill
2 oranges
handful fine tarragon leaves
100ml cold-pressed extra virgin rapeseed oil
cornish sea salt

Method

  1. Fillet and skin the brill, then freeze overnight.
  2. Allow the brill to thaw slightly until you can slice it, then slice it as thinly as possible. Lay the fish slices out evenly on large serving plates and season with sea salt.
  3. Peel and segment the oranges, removing all the pith and membrane, then cut into small pieces.
  4. Distribute the orange and tarragon evenly over the plates. Drizzle with the rapeseed oil and season with salt. Serve at room temperature.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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