• 2,5 cmfresh ginger, peeled and grated
• 4 tbspextra-virgin olive oil
• 1 pieceunwaxed lime, finely grated zest and juice
• 500 gamberjack fillet or another oily pink-fleshed fish, cleaned, skinned and deboned
• 1 piecepomegranate
• 1 headfrisée lettuce
• 1 pieceGranny Smith apple
• 8 leavesTreviso radicchio leaves
• 4 sprigswild fennel
• 0,5 tspfine salt

Préparation

1. 1Place the grated ginger in the center of a square of muslin, gather the corners, and squeeze over a bowl to extract the juice.
2. 2Add 3 tablespoons of olive oil, the lime zest, and the salt. Whisk into an even marinade.
3. 3Cut the fish into very thin strips, arrange them on a plate, spoon over the marinade, and chill for 10 minutes.
4. 4Place the pomegranate seeds in a bowl. Add the lime juice, the remaining tablespoon of oil, and a pinch of salt, then toss.
5. 5Core the apple and cut it into small dice. Divide the frisée and Treviso radicchio among the plates, then add the marinated fish.
6. 6Scatter over the pomegranate and diced apple, garnish with wild fennel, and serve immediately.