This recipe is for a cold salad based on ceviche (we just returned from a vacation in Mexico) and features almost-raw salmon, and crunchy Jerusalem artichokes that are abundant in the garden of our neighbor Kate at this time. Imagine them as nutty radishes but without the peppery bite. Blood oranges make the perfect winter sunshine.

Sea bass caught by line is an excellent choice for winter meals. The fish should be left to reproduce in the spring and early summer. Fishing on a line is less impactful than using a net or trolling. This allows fishermen to catch the species they are targeting without wasting bycatch and damaging the marine environment. Line-catch of European seabass is a method that the International Union for Conservation of Nature (IUCN) considers “of least concern”.

Grey mullet is a great, affordable, and sustainable alternative. It’s a fish that’s underused but has a firm, white, waxy flesh, perfect for marinating and curing. Ask your fishmonger to order some for you. They can be found all along the British coast. Ask for a big fish.

Wild Sea Bass, Blood Orange, Artichokes, & Olive Oil

The quantities below will serve two people.

Blood orange & ginger dressing

50g of blood orange juice (from a single blood orange), strained with a sieve

Add 3g/half a teaspoon of ginger juice. (grate fresh ginger, and then squeeze it through a tea strainer. You can use the pulp left over to make ginger tea. If you prefer a stronger ginger taste, add a bit more.

Fish sauce (garum) – we make our own garum from fish scraps, whole fish and salt in the restaurant.

30g / two tablespoons of good, spicy, “new season” extra virgin olive oil. (We are using organic Terrafranta oil, which is produced by Inver’s best friend Carlotta in Tuscany, who also keeps bees and grows lavender).

While you prepare the fish, mix everything together and place it in the refrigerator to cool.

Marinate the fish

For a starter portion, you should allow 80g per person. Ask your fishmonger if he can skin the fillet and remove the pin bones running up the middle.

Put the fish in a bowl and dice it into 1cm pieces. Mix in the juice from half a lime. Let stand in the refrigerator for 5-10 min. As the fish “cooks,” it will become milky white on the outside. Do not leave it too long, or the fish will become mushy. Prepare ahead by dicing the fish, juicing the citrus, and keeping them separate in the refrigerator until you are almost ready to serve.

Prepare the salad vegetables

Slice the spring onions thinly.

Two Jerusalem artichokes, wash, peel, and thinly slice with a mandoline or knife. Drop the pieces in cold water and squeeze a lemon on them to prevent discoloration.

Peel and cut the orange into small pieces. Avoid the white pith.

Choose one or all! Chervil, tarragon (aka apple marigold), small mint and basil leaves. Select enough sprigs per plate to form a small handful. Keep damp in the refrigerator under a moistened paper towel.

Slice thinly 1/2 serrano or Jalapeno fresh green chilli.

5g/a tablespoon of toasted sunflower seeds

Olive oil mayonnaise

We make mayonnaise in the restaurant using whole eggs. However, you can purchase a good jar from a deli shop or whole foods store.

To serve

Spread a small amount of mayonnaise in a rough circle on your plate. On top of the mayo, you’ll layer your salad.

Add the additional citrus juice and salt to the dressing after draining the fish. Place the fish in the circle of mayo, and then add the orange slices. Then, evenly distribute the chili over the top. Spread the sunflower seeds over (Jerusalem Artichokes, which are related to sunflower seeds, add texture and a toasty depth). Pour or spoon the dressing over. Top with artichokes and herbs.

Serve crispy bread or crackers (such as St Peter’s Sourdough Rye Flatbreads) or, as in Mexico, crispy corn tortillas chips.