12 hours before serving place the picked herbs and sliced fennel and squash into an air tight plastic container and freeze
Take the clementine juice, lemon juice and sugar and reduce by 70%. Add 30% olive oil back into this reduction.
Cure the fish in the reduction. Season the yogurt with a little lemon and clementine reduction and salt.
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.