Ingredients

• 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/â…›oz 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

Directions

• 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.