“A lovely light dish that is just perfect for a summer’s evening. The combination of the fruit and fish may seem a little unusual, but tastes just fantastic - kind of sweet and sour with the sauce adding real depth of flavour.”

• 4 x 150g peices of turbot fillet
  Flour for dusting
  Olive oil for frying
  Salt and freshly ground white pepper
  

  Garnish
  4 segments of pink grapefruit or orange
  8 segments of lemon
  Pared zest of 2 lemons, cut into
  julienne strips
  120ml Stock Syrup
  20ml white wine vinegar

• 2 celery sticks, strings peeled and cut into julienne strips
  Knob of butter
  
  Sauce
  120ml Court-bouillon for seafood
  1 grapefruit
  50ml olive oil
  2 tbsp chopped coriander
  25g unsalted butter

Put the grapefruit and lemon segments to warm in a bowl above the stove.

Blanch the julienne of lemon zest and ginger together briefly in boiling water. Drain and refresh in cold water, then blanch and refresh again. This will retain colour and keep them crisp.

In a clean pan combine the zest and ginger julienne with just enough stock syrup to cover. Bring to the boil and poach the julienne for about 15 minutes. Then add just enough of the vinegar to give a balanced sweet and sour taste. Leave to infuse off the heat.

Cook the julienne of celery with the butter and just enough water to cover until slightly tender but not soft. Drain and keep warm.

For the sauce, put the court-bouillon in a small saucepan and bring to the boil. Use my citrus juicer to extract the juice from the grapefruit and pour into the saucepan. Whisk in the olive oil and the chopped coriander. Keep warm. Just before serving, finish the sauce by adding the butter in small pieces, incorporating it by swirling it in.

Season the pieces of fish and flour them lightly, then fry in the hot olive oil in a large frying pan over a high heat until cooked and light golden brown on both sides

To serve, make a bed of celery in the middle of each warmed plate and place a piece of fish on top. Garnish the fish with the warmed citrus segments and sprinkle a little drained lemon zest and ginger julienne along the length of each fillet. Spoon the sauce around the fish.