1. Cut the fillet into 3 lengthwise strips, then cut each strip into 5mm-thick diagonal slices. Arrange the slices on serving plates.
2. Squeeze the lemon juice over the fish, season with sea salt and drizzle with olive oil. Add a spoonful of rémoulade.

To prepare Rémoulade:

1. Wash the apple, then cut it into quarters, remove the core and slice the flesh into matchsticks. Place in a large bowl.
2. Trim the fennel, cut it into matchsticks, then mix with the apple. Mix the crème fraîche, lemon juice (½ of a lemon) and mustard and season with salt and pepper. Stir the dressing through the salad.

Tip:

I prefer to use a quality dried brand such as De Cecco: spaghetti, tagliatelle or linguine. The sauce clings better to dried pasta, and you get a better chew from the noodle. Here, the fried breadcrumbs replace the parmesan and provide a lovely crust.