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Clementine cured red mullet with smashed herbs

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  1. 1 12 hours before serving place the picked herbs and sliced fennel and squash into an air tight plastic container and freeze
  2. 2 Take the clementine juice, lemon juice and sugar and reduce by 70%. Add 30% olive oil back into this reduction.
  3. 3 Cure the fish in the reduction. Season the yogurt with a little lemon and clementine reduction and salt.
  4. 4 Place a spoon of the yogurt in the centre of a serving dish, next the fish then scatter the pumpkin seeds over the fish. Remove the frozen herbs and veg from the freezer and smash with a hammer. serve immediately.

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