Sea bream ceviche with beetroot and crème fraîche

Ingredients

• 2 skinless sea bream fillets (approximately 300g)
• 1 x 280g jar baby cooked beetroot
• 60g crème fraîche
• 8 Amarena cherries
• 2 tbsp Amarena cherry syrup
• 2 tbsp yuzu oil
• Small bunch fresh dill
• 1 lime, juiced
• Flaky sea salt
• Freshly ground black pepper

Method

1. Slice the sea bream into thin bite-sized slices and place in a chilled bowl. Season lightly with flaky sea salt, black pepper and the lime juice. Leave to cure for 8-10 minutes while preparing the remaining ingredients.
2. Blend half of the baby beetroot with a splash of the beetroot liquid from the jar until completely smooth. Pass through a fine sieve if you prefer a silky finish. Halve or leave the remaining beetroot whole, depending on their size.
3. Spoon the crème fraîche into a piping bag (or a small sandwich bag with the corner snipped off) for neat dots.
4. To assemble, spread the beetroot purée over the base of two chilled shallow bowls. Arrange the cured sea bream slices between the whole beetroot and Amarena cherries.
5. Pipe small dots of crème fraîche across the dish, drizzle generously with the yuzu oil and finish with a few drops of Amarena cherry syrup for sweetness and colour.
6. Garnish with fresh dill and serve immediately while the fish is beautifully chilled.
7. Cook the peas and broad beans in boiling salted water for 2–3 minutes until just tender. Refresh in iced water to preserve their vibrant colour. Peel the broad beans if desired for a more delicate finish.
8. Spoon the buffalo stracciatella generously into two shallow bowls. Scatter over the peas and broad beans, followed by the crispy fried shallots and pangrattato.
9. Drizzle the cavolo nero oil around and over the stracciatella, then finish with fresh pea shoots, a little flaky sea salt and freshly cracked black pepper.