500g broadbill loin, fully cleaned of skin and sinews
2 pomelos (or 3 large ruby grapefruits)
1 tbsp chardonnay vinegar
½ lemon, juice
1 tsp sugar
2 tbsp olive oil
1 large fennel bulb
sea salt, to season
½ lemon, juice (extra)
2 tbsp olive oil (extra)
pinch of salt
3 tbsp chopped chives, to garnish
fennel sprigs (from bulb), to garnish
1 Roll broadbill tightly in plastic wrap and place in the fridge for 3 hours.
2 To make the pomelo dressing, segment the pomelos (or grapefruits) and cut segments into small pieces. Do this over a bowl to catch all the juice.
3 To the pomelo segments and juice add vinegar, lemon juice, sugar and oil. Mix well and set aside.
4 Remove outer leaves from fennel and trim the base and tops, reserving the sprigs.
5 Using a sharp peeler, shave the fennel into thin slices and place in iced water.
6 To serve, remove plastic wrap from broadbill and cut into very thin slices. Arrange slices on 6 plates. Season each slice with a pinch of sea salt, spoon over pomelo dressing and allow to marinate for a few minutes.
7 Drain fennel and mix with lemon juice (extra), oil (extra), a pinch of salt and the crab, then scatter over broadbill. Garnish with chives and fennel sprigs.