A lovely clean, fresh tapa. Bergamot is a type of orange that has a lovely bittersweet citrus flavour; it is in season over the winter months, but if you can't find any, use blood orange or pink grapefruit instead. Bottarga, a salted, cured fish roe that is especially popular in southern Italy, can be found in most decent Italian delis. It really is quite special, adding a salty, caramel kick that contrasts wonderfully with the bergamot and fresh coriander.
(Serves four as a starter)
2 medium-sized sea bream fillets, pin-boned
150g sea salt, plus extra for seaoning
50g caster sugar
Black pepper
1 tsp bergamot zest, grated
8 segments of bergamot (or blood orange or pink grapefruit), finely diced
30g bottarga, finely grated
A few coriander shoots
For the dressing
50ml light olive oil
25ml bergamot juice (you'll get at least this much when segmenting the fruit, so hold it over a bowl)
25ml muscatel vinegar
Put the sea bream in a tray and layer with the salt, sugar, pepper and zest, making sure the fish is completely covered, and refrigerate for an hour and a half. Wash off the cure, pat the fillets dry, and refrigerate again for at least three hours, then slice horizontally, carpaccio-style, with a very sharp knife.
To serve, whisk together the dressing ingredients until emulsified, and season to taste. Divide the bream between plates and season. Dribble over the dressing and rub it gently into the fish. Sprinkle over the bottarga, bergamot pieces and coriander shoots, and serve at room temperature.
• Ben Tish is chef/patron of the Salt Yard Group, whose latest restaurant, Ember Yard, opened in London in December.
