A delicious, light, flavoursome dish.
Start by preparing the pickled fennel and radish. Heat the vinegar in a small pot and add the sugar. Simmer for 1-2 minutes or until the sugar has dissolved. Transfer the liquid to a bowl, add the fennel and radishes and allow to pickle for 20 minutes and up to 24 hours (any longer and the red of the radishes will fade slightly).
Peel the grapefruit and segment the flesh. Cut 2-3 segments into very small pieces. Mix Aperol, olive oil and 2-3 tablespoons of grapefruit juice in a bowl. Season with salt and pepper and set aside. Cut the fish into thick slices, about 3-4mm thick. Arrange on a platter and dress with the Aperol dressing. Top with the pickled fennel and radishes, the grapefruit and the fennel beards.
Serve straight away or keep in the fridge until ready to serve.
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