1 bunch fresh dill, chopped
½ pink grapefruit, peeled and cut into small segments (retain some juice for the dressing)
small handful of kale, shredded
1 lime, juice only
1 lime, zest and juice only
1 shallot, diced
½ tsp fennel seeds
1 tbsp olive oil
50-100ml/1.5-3fl oz olive oilÌý
pinch salt
½ tsp sea salt, for brining
1 tbsp cider vinegarÌý
salt and white pepper
1 tbsp crème fraîcheÌý
1 free-range egg yolkÌý
2 x sea bass fillets, trimmed and skin well scored, cut into two pieces
½ grapefruit, juice (retained from above)