- 300ml/11fl oz beetroot juice
- 50g/2oz caster sugar
- 50ml/2fl oz port
- 2 strips peeled orange zest
- 1 star anise
- 50ml/2fl oz red wine vinegar
- 4 black peppercorns
- ¼ tsp mustard seeds
- 4g/⅛oz agar agar flakes
- 1 fennel bulb, finely sliced
- 1 lemon, juice only
- pinch sea salt flakes
- 1 tbsp chopped fresh chives
- 2 tbsp rapeseed oil
- sea salt and freshly ground black pepper
- 4 oranges, 2 peeled, segmented and diced, 2 zested and juiced
- 50ml/2fl oz white balsamic vinegar or sweet white wine vinegar
- 200ml/7fl oz rapeseed oil
- 30g/1¼oz small brown shrimps
- 1 tbsp rapeseed oil
- 4 sea bream fillets, pin bones removed
- sea salt
- ½ lemon, juice only
- 3 tbsp coriander cress
- For the beetroot jelly, line a shallow oven tray with cling film.
- Put all the ingredients into a pan and bring to the boil. Remove the pan from the heat and set aside to infuse for 15 minutes.
- Return the pan to the heat and whisk in the agar agar flakes. Bring to the boil, then remove the pan from the heat and strain through a sieve into the oven tray. Leave to chill in the fridge for 2-3 hours, or until set.
- For the fennel salad, mix the fennel, lemon juice and salt together in a bowl and set aside to marinate for 30 minutes.
- Squeeze the fennel to remove any excess liquid and then place into a clean bowl. Add the chives and rapeseed oil and stir until well combined. Season, to taste, with sea salt and freshly ground black pepper.
- For the orange vinaigrette, heat the orange juice and zest in a saucepan until boiling and cook until the mixture is syrupy. Whisk in the vinegar and rapeseed oil.
- Strain the vinaigrette into a clean saucepan, then stir in the diced orange and brown shrimps.
- For the sea bream, heat the oil in a frying pan and fry the sea bream fillets, skin-side down, for 2-3 minutes, or until crisp. Season with sea salt, then carefully turn the fish over and remove the pan from the heat. Set aside to rest for a few minutes then season, to taste, with sea salt and lemon juice.
- To serve, preheat the oven to 80C/180F/Gas ¼.
- Warm the beetroot jelly in the oven for 5-10 minutes.
- Heat the vinaigrette until warmed through.
- Spoon the fennel salad onto serving plates and top with the sea bream fillets. Spoon a little beetroot jelly on the side, then carefully spoon the dressing over and around the sea bream. Finish with a little coriander cress.