Great Queen Street’s Home-Cured Bass, Fennel and Clementine Salad

This is a wonderful salad: dreamed up by chef Sam Hutchins at Great Queen Street and brought to life below by the restaurateur/incredibly talented chef/food writer Tom Norrington Davis. It’s a splash of colour and lightness in deep mid-winter, when fennel bulbs and clementines are at their best. If bass is hard to come by, you could use pollock, gurnard or cod fillets. The fish is not raw, it is cooked (or, to be more precise, macerated) by the acids in the lemon and orange juices. If you d