Carpaccio of John Dory with Ruby Grapefruit, Baby Fennel and Extra Virgin Olive Oil

• 1 ruby (pink) grapefruit, peeled, pith removed, flesh segmented
• 1 baby fennel bulb
• 320 g (

Lay the grapefruit segments on a chopping board and cut them into small cubes, making sure you retain the juices to spoon over the john dory later. Take the fennel bulb and, using a pair of scissors, snip off some of the fine fronds from the fennel leaves and set aside. Peel the fennel stems with a vegetable peeler, then cut the stems into very fine slices on an angle (they sho