Black sea bream crudo, orange, fennel mint and Lavazza coffee oil
Quick, simple and absolutely delicious. Don’t be put off by using raw fish, the lemon juice cures the fish, leaving you with a stunning fresh and light dish that is brought to life with the unusual but brilliant addition of Lavazza coffee oil. Perfect for a weekend lunch out in the garden.
Prep Time: 30 minutes
4 fresh black sea bream fillets, de-boned and skin removed
Juice and zest of 1 lemon
2 baby fennel
Small bunch fresh mint
100ml high quality olive oil
2 tablespoons Lavazza Tierra Columbia
To make the coffee oil gently warm the oil in a saucepan and add the coffee. Give it a good whisk and take off the heat and allow to infuse for at least a couple of hours or preferably overnight in the fridge.
Finely slice the sea bream and lay out on a serving platter, top with very finely sliced fennel, orange segments and a few small mint leaves. Squeeze the lemon over the salad and scatter over the lemon zest, allow to stand for five minutes.
Drizzle liberally with the coffee oil and season with some sea salt.