Fennel and orange carpaccio with smoked sea bream

Wash the fennel and thinly slice it.

Peel the orange, remove the white parts and cut it into cubes.

Season the orange and fennel salad with salt, pepper and oil and serve with the smoked sea bream carpaccio.

You may decide to chill the orange and fennel salad in Fresco®, and store it in the refrigerator for up to 7 days. When needed, all you have to do is take it out of the refrigerator, add the smoked sea bream carpaccio, and serve it on the table.