Name: Raymond Blanc’s Citrus Cured Salmon, Sea Bream Ceviche With Pickled Vegetables
Total time: 55 min
Yield: 4
Ingredients: For the marinated salmon; 5 fresh dill sprigs; 100g/4oz salmon, cut from the loin of the fish; 1½ tsp salt; ½ tsp caster sugar; Zest of ½ orange; Zest of ½ lemon; For the yuzu gel; 100ml/4fl oz freshly squeezed orange juice; 4 tbsp yuzu juice; A pinch of salt; 1 tsp caster sugar; 2g agar-agar; For the pickled mooli; 100g/4oz mooli; 1 tbsp sake; 1 tbsp mirin; 1½ tsp rice wine vinegar; A pinch of salt; ½ tsp caster sugar; 2 tbsp water; 1 tsp yuzu juice; For the pickled red onion; ½ red onion, peeled; 40ml1/½fl oz white wine vinegar; 80ml/3¼fl oz water; A pinch of salt; ½ tsp caster sugar; For the sea bream ceviche; 1 large sea bream fillet (about 110g/4¼oz)

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