Ingredients
- 200g salmon fillet, skin removed and thinly sliced
- 100g seabass, skinned and thinly sliced
Sauce
- 10 ml sesame oil
- 15 ml yuzu juice
- 25 ml soy sauce
- 1 lime, juice and zest
- Micro coriander
- 1 tsp sesame seed, black and white
- ½ small red chilli diced
Yuzu Mayo
- 3 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp yuzu
- 200 ml veg oil
Method
Pop the salmon and seabass on to plates, heat the sesame oil and pour over. Drizzle with yuzu, soy and lime juice and zest.
Sprinkle over sesame seeds.
Blitz the eggs and mustard slowly and add the oil and yuzu. Dot all over sprinkle in herbs.
Ingredients
- 200g salmon fillet, skin removed and thinly sliced
- 100g seabass, skinned and thinly sliced
Sauce
- 10 ml sesame oil
- 15 ml yuzu juice
- 25 ml soy sauce
- 1 lime, juice and zest
- Micro coriander
- 1 tsp sesame seed, black and white
- ½ small red chilli diced
Yuzu Mayo
- 3 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp yuzu
- 200 ml veg oil
Method
Pop the salmon and seabass on to plates, heat the sesame oil and pour over. Drizzle with yuzu, soy and lime juice and zest.
Sprinkle over sesame seeds.
Blitz the eggs and mustard slowly and add the oil and yuzu. Dot all over sprinkle in herbs.
