Lean crudo, orange bigarade, pumpkin seeds & smoked tea

serves 4

Preparation time: 20 min

Cooking time: 8 min

• 500 g skinless, boneless lean fillet
• 2 bigarade oranges
• 125 g pumpkin seeds
• 5 g smoked tea
• 10 cl olive oil
• 2 cloves garlic
• grated ginger
• Salt
• Flower of salt
• Purple mustard greens

1 - Salt the lean meat for 5 min, then rinse and leave to dry in the fridge.

2 - Lift the orange segments, then cut into small triangles.

3 - Infused oil: grate two cloves of garlic and the equivalent amount of ginger and sauté in oil, then infuse with smoked tea. After 10 min, strain the oil through a tea strainer.

4 - Pumpkin seed pur&e acute;e: roast pumpkin seeds for 8 min in an oven at 160°C (th. 5-6). Mix with oil and salt to make a purée, and keep a few to decorate the plate.

5 - Presentation : cut the lean meat into fairly thick slices, sashimi-style. Place the pumpkin seed purée on the bottom of a plate, then place the fish slices on top, followed by the orange triangles. Top generously with infused oil, then fleur de sel, a few pumpkin seeds and, finally, mustard greens.