This is a delicious introduction for people uncertain about eating raw fish, as Snapper has a mild taste and the herbs and citrus provide most of the flavour. The most important thing is to use spanking fresh fish.
½ cup extra virgin olive oil
400g sashimi-grade Snapper fillet, skin off, bones removed (see notes)
2 golden shallots, finely diced
1 bulb baby fennel, finely diced
1 Lebanese cucumber, seeded and finely chopped
1 tablespoon snipped chives
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon finely chopped French tarragon (see notes)
1 teaspoon finely chopped chervil
1 teaspoon finely chopped dill
1 ruby grapefruit, segmented and diced (see notes)
Salt flakes and freshly ground black pepper, to taste
18 sprigs chervil, to garnish
Preheat the oven to 160°C.
Using a serrated knife cut the baguette on the diagonal into thin slices. Brush with a little olive oil, spread in a single layer on a baking tray and bake for 6-8 minutes, until crisp and lightly coloured. Allow to cool on the tray (see notes).
Cut fish into 5mm dice, place in a large bowl, add ¼ cup olive oil, shallots, fennel, cucumber, chives, parsley, tarragon, chervil, dill, grapefruit, salt and pepper and mix gently.
Spoon mixture onto toasted baguette, drizzle with remaining olive oil, sprinkle with salt and top with a chervil sprig.
Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle and check for bones before dicing.
If French tarragon is not available, omit it, do not replace with tasteless Russian tarragon.
To segment the grapefruit: using a sharp knife cut off the top and bottom to reveal the flesh, stand it upright and cut down the sides to remove all skin and white pith. Holding the grapefruit in your hand over a bowl, cut down either side of each of the membranes to remove the segments. Drop them into the bowl and, when they are all removed, squeeze the remaining membrane over the bowl to collect the juice. Pomelo, blood orange or other citrus fruit can be substituted for the ruby grapefruit.
Toasted baguette slices can be stored in an airtight container for 2-3 weeks.
Atlantic Salmon, Tuna, Yellowtail Kingfish.