INGREDIENTS
1 baguette
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
METHOD
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.
