With the leeks ready in the kitchen garden, and two blushing pink grapefruits ripe for pampering, I was just waiting for the right occasion to celebrate this unlikely couple. The sweet-sharp acid of the grapefruit softens the leek, the pastel colour-play of white, green and pink delights the gourmet’s eye.
As you slice thickly from rind through pith to the flesh, the essential oils of citrus attach to your inhale and enter, stimulating good thoughts and summer joy. I didn’t check the recipe. I know I’ve made it in the past using oranges and onions, and guests have been impressed. It’s the perfect companion for fish. It’s so perfect with fish that I can’t imagine serving it with anything else.
Sunday presented itself as the right situation – one of those gorgeous Italian summer days, when one is called to loll around and appreciate good flavours.
The General and I were up at our place in the hills, we were alone, and we had two branzino ready to be grilled. We ate in the sun, the olive oil and grapefruit juices so well amalgamated that little more was needed. Just a squeeze of lemon. We drank cool sparkling water, and finished with an espresso.
Looking for more fish and citrus recipes? Try this Salmon Salad with Fennel and Orange , White Fish in a Creamy Coconut Sauce with Ginger, Lemon, Thyme and Mint and Lemon Scented Fish Broth.
What do you serve alongside fish?
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- 2 pink grapefruit
- 1 large leek
- Extra virgin olive oil
- Cut the top and bottom the grapefruit so that it stands steadily on your cutting board.
- Slice downwards, following the curve of the fruit, removing all the white pith.
- Slice in towards the centre, just alongside the segment membraness, so that the grapefruit flesh falls free.
- As you are doing this, save as much juice as possible, pouring it into a bowl.
- Add the grapefruit segments to the bowl.
- Remove the tough leaves from the leek, leaving the white and the softest green.
- Slice thinly, and add to the grapefruit.
- Add a good glug of the Extra Virgin. I start at the middle and spiral outwards in a fine stream.
- Mix all together and allow to marinate for at least half an hour.
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