Ingredients

• 3 pink grapefruit
• 3 white grapefruit
• 1 tsp caster sugar
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 vanilla pod
• split
• seeds scraped out with a knife (the empty pod can be reserved for another recipe)
• 4 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 60g/2½oz red chard
• 60g/2½oz mizuna leaves
• 60g/2½oz rocket leaves
• 1 tbsp olive oil
• 200g/7oz salmon fillet
• skin removed
• pin bones removed
• cut into 4 pieces
• 250g/9oz sea bream fillet
• skin on
• cut into 4 pieces
• salt and freshly ground black pepper

Directions

• For the glazed grapefruit salad
• remove the skins from the pink and white grapefruits
• then segment them
• catching any excess juice in a bowl (reserve the juice).
• Arrange the segments alternately in a hollow circle around the edge of four serving plates.
• Using a chefs' blow torch or a hot grill
• heat the grapefruit segments until slightly coloured
• then set aside.
• In a large mixing bowl
• whisk together five tablespoons of the reserved grapefruit juice with the caster sugar
• white wine vinegar
• Dijon mustard and the vanilla seeds until well combined. (Any remaining juice will not be required for this recipe.)
• Gradually whisk in the extra virgin olive oil in a thin stream
• until it is well incorporated into the salad dressing. Season
• to taste
• with salt and freshly ground black pepper.
• Place the salad leaves into a bowl
• add a little of the salad dressing
• to taste
• then mix well until the leaves are coated. Divide the salad and place equally into the centre of each of the serving plates.
• For the fish
• heat a griddle pan over a medium heat until hot. Rub the oil all over the salmon and sea bream fillets. Season on both sides
• to taste
• with salt and freshly ground black pepper.
• Place the salmon fillet into the hot griddle pan. Fry for 60 seconds on each side.
• Add the sea bream fillet
• skin-side down
• and fry for 45-60 seconds on each side.
• To serve
• place one piece of salmon fillet on top of each portion of salad
• then place one piece of sea bream fillet on top. Drizzle over the remaining salad dressing.