• 2½ oz sashimi-grade fluke, thinly-sliced
• salt
• black pepper
• espelette (or ground chile flakes, e.g., ancho, chipotle or habanero flakes - spicer than espelette, use sparingly)
• 3 clementine supreme (segments), chopped
• 3 grapefruit supreme (segments), chopped
• 1 tbsp julienne red onion
• 1-2 tbsp fumé or fish stock
• 1 tbsp grapefruit juice
• 1 tbsp lemon juice
• 1 tbsp lime juice

Garnishes

• 1 tbsp chopped chives
• 1 radish, thinly-sliced
• drizzle of olive oil
• microgreens

Supreme the Citrus

1. With a paring knife, slice off the top and bottom end of the fruit to expose the pulp
2. Starting at the top where the pith meets the pulp, follow around the curve of the fruit to slice off the skin
3. Slice out each segment by cutting in towards the center of the fruit along the membrane walls, taking care to stay inside the membrane of each segment
4. Remove segments and set aside

Season Fish & Assemble the Dish

1. Season all sides of the fluke with salt, pepper and espelette
2. Toss fish in a bowl with the juices, chopped clementine and grapefruit, red onion, and fish stock or fumé
3. Place on serving platter or plate immediately. (The longer you allow the fluke to sit in the citrus, the dryer or tougher the texture will become. Iit is best to combine just before serving.) Season fluke again with salt, pepper and espelette
4. Garnish with chopped chives, radish slices, drizzle of olive oil and serve with microgreens