1. Flash freeze the fish for 30 minutes until it’s slightly frozen, making it firm and easier to slice. Then slice the fillet crossways into ultra-thin pieces. Arrange the slices onto a flat plate.

2. For vinaigrette, whisk the olive oil, lime juice and orange juice together. Add honey, chopped chives and Espelette pepper, then salt and pepper to taste.

3. To serve, drizzle with the spicy vinaigrette on top of the fish slices. Sprinkle with dry apricot and roasted almonds. Finish with baby leaf salad.