Begin by curing the sea bream. Mix together the salt, sugar, white pepper and citrus zests in a bowl. Stir in the chopped dill, then sprinkle a third of the mixture onto a tray

Lay 3 of the bream fillets skin-side down on top of the curing mixture, then top with another third of the mixture, ensuring the fillets are evenly coated. Place the final 3 fillets on top to create another layer, then finish with the remaining curing mixture. Cover the fillets with cling film and place in the fridge to cure for 3 hours

Meanwhile, make the coriander oil. Pour the oil into a saucepan and add the coriander leaves. Place over a medium heat and bring to 80°C, then remove from the heat and transfer the contents of the pan to a blender. Blitz on high speed for 3 minutes, then pass through a sieve lined with muslin cloth set over a bowl. Set aside to strain

Make the citrus vinaigrette by mixing all the ingredients together. Season with salt and pepper, then set aside until ready to plate

Once the bream has been curing for 3 hours, unwrap and wash off the curing mixture. Pat the fillets dry, then slice into thin strips at an angle, starting from the tail end. Season with salt

To serve, place slices of cured bream in a rose pattern on each plate, starting in the centre and working your way out to the edge. Slice the grapefruit segments into smaller pieces and arrange 9 pieces on each plate. Place a few pieces of caviar or roe on top, then use a stick blender to foam up the citrus vinaigrette. Dress the dish with the citrus vinaigrette, top with micro coriander and a drizzle of coriander oil, then finish with a little lime zest