Ingredients

  • 200g seabass, skinned and thinly sliced
  • 1 lime, juice and zest
  • 1 tbs yuzu ponzu
Yuzu Mayo
  • 2 egg yolks
  • 1 tbs Dijon mustard
  • 1 tbs yuzu
  • 200ml veg oil
To serve
  • ½ red chilli diced
  • A few Micro coriander leaves
  • Few sprigs of mint and coriander chopped
  • Few drops of green oil
Squid Ink Tuiles
  • 115g butter, softened
  • 140g icing sugar
  • 3 egg whites
  • 115g plain flour
  • 1 tbs squid ink

Method

Blitz the eggs and mustard in a food processor slowly add the oil and yuzu. Place into a piping bag.

Pop the fish onto plates drizzle over the lime zest and yuzu ponzu  leave for 2 minutes. To serve dot with mayo sprinkle over chilli  radish herbs chicory little gem.

Ingredients

  • 200g seabass, skinned and thinly sliced
  • 1 lime, juice and zest
  • 1 tbs yuzu ponzu
Yuzu Mayo
  • 2 egg yolks
  • 1 tbs Dijon mustard
  • 1 tbs yuzu
  • 200ml veg oil
To serve
  • ½ red chilli diced
  • A few Micro coriander leaves
  • Few sprigs of mint and coriander chopped
  • Few drops of green oil
Squid Ink Tuiles
  • 115g butter, softened
  • 140g icing sugar
  • 3 egg whites
  • 115g plain flour
  • 1 tbs squid ink

Method

Blitz the eggs and mustard in a food processor slowly add the oil and yuzu. Place into a piping bag.

Pop the fish onto plates drizzle over the lime zest and yuzu ponzu  leave for 2 minutes. To serve dot with mayo sprinkle over chilli  radish herbs chicory little gem.