GREEN NAVEL AND SEABASS CRUDO WITH CONNIE GROSSMAN AND POSIE HALL

Owing to our shared passion for exemplary flavour, we have worked with Carmelo for almost 20 years. From Green Cara Caras to Green Mandarins, these are citrus fruits which, in their green, unripe state, have unique culinary applications, their zests rich with aromatic oils at this specific stage.

Connie and Posie saw first hand the attention Carmelo pays to his fruit – his meticulous pruning, his attention to details like altitude, soil type, rootstock – to achieve the flavour highs common in Green Citrus.⁠
With some of his Leafy Green Navels, they returned to Casa Lawa, and created a crudo to feature these sharp, fragrant fruits at their finest.

Green Navel and Sea Bass Crudo

INGREDIENTS

Sea Bass x 750g (1 whole small bass or 2 fillets)
Green Navel Oranges x 3
Olive Oil
Lime Juice x 100ml
Chilli x 500g
Vinegar x 120ml
Water x 120ml
Sugar x 42g
Salt x 42g
Mustard Seed 1 tsp
Peppercorns  1 tsp

METHOD

For the pickled chillies
In a pot bring vinegar, sugar, water, salt and spices up to a boil until all of the sugar and salt has dissolved. Turn the heat down to a simmer and add in the mustard seed and peppercorns, cook for a further 3 minutes.

Pour the hot pickling liquid over your sliced chillies and leave to cool completely.

For the crudo
Using a sharp knife, thinly slice the seabass - about 2-3mm thick

Peel and segment the Green Navel Oranges, reserving some of the peel for garnish

Arrange your sea bass on a plate seasoning with salt, place orange segments between the fish

Dress with good quality olive oil, lime juice and a teaspoon of the chilli pickling liquid

Garnish with your pickled chillies and Green Navel peel