1 x 200g sea bream, gutted, scaled, filleted, pin boned, skinned and sliced very thinly thinly
For the ceviche marinade (tigers milk): 75ml freshly squeezed orange juice, 1tbsp honey, 1 tbsp. Dijon mustard, 125ml olive oil, juice of 1 lime, white of 2 spring onions (reserve green)
For the garnish: 50g samphire (blanched in boiling water for 10 seconds), 1 orange segmented, then cut into small pieces, Spring onion (the green part, sliced very thinly and placed in iced water for 20 minutes), ½ fennel (sliced very thinly on a mandolin, seasoned with a little lemon juice, olive oil, salt and pepper), micro fennel herbs.
Mix the tigers milk marinade with the prepared fish and refrigerate for about 30 minutes. Lay the fish on a round dish and then add the garnish ingredients.
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