Halibut & Nectarines Tartare

• 227 g fresh halibut, diced
• 1 nectarine, finely chopped
• 1 jalapeño, finely chopped
• Juice of 1 lime
• Flaky salt
• Sumac

• Black olive gremolata

• 120 ml black olives, very finely chopped
• 2 tbsp fresh oregano, finely chopped
• 4 tbsp fresh cilantro, finely chopped
• 1 garlic clove, minced
• 4 tbsp extra virgin olive oil
• 1 tbsp champagne vinegar
• 1 tbsp maple syrup
• Flaky salt, to taste
• Coarsely ground black pepper, to taste

• Fresh lemon ribbons

• Peel from 2 lemons, cut into long ribbons with a channel knife
• Juice of 2 lemons
• 60 ml water
• 1 tbsp extra virgin olive oil
• Pinch of flaky salt

1. 1

   Place the diced halibut, nectarine, and jalapeño in a bowl.

2. 2

   Add the lime juice, season with flaky salt and a pinch of sumac, and gently fold everything together until evenly combined.

3. 3

   Taste and adjust the seasoning if needed.

4. 4

   Mix everything together and let sit for 10-15 minutes before serving.

5. 5

   Taste before adding salt, as the olives may already be salty enough.

6. 6

   Using a channel knife, remove long, thin ribbons of lemon peel.

7. 7

   Place the ribbons in a small saucepan with the lemon juice, water, and a pinch of flaky salt.

8. 8

   Simmer until the ribbons are tender, about 8-10 minutes.

9. 9

   Drain and toss with the olive oil.

Assembly

10. 10

    Spoon the tartare onto a serving plate.

11. 11

    Top generously with the black olive gremolata and finish with the lemon ribbons.

12. 12

    Sprinkle with a little extra sumac and flaky salt if desired.

13. 13

    Serve immediately.