Sea bream & grapefruit carpaccio

Peel and collect the pulp of the grapefruit with a fork. Cut the fennel into small cubes.

Combine grapefruit pulp and fennel. Add a tablespoon of grapefruit balsamic and half a lemon.

For the dressing, stir in 2 tablespoons of Christmas oil, 2 tablespoons of grapefruit balsamic vinegar and season with Phu Quoc red pepper.

Cut into thin slices of sea bream and place them on the plate. Then brush the dressing over the fish using a brush.

Finally, place the grapefruit-fennel mixture in the middle of the plate. Season with the other half of the lemon, the fleur de sel and dill, and lightly drizzle the dish with a drizzle of Christmas olive oil.

Add fennel cut into thin slices with a mandolin for a star effect.