Black Bean Salad
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Black Bass with Caviar Vinaigrette Recipe
Ingredients
- ¾ pound (400 grams) black bass fillet, pin bones, and skin removed, sliced finely width wise
- 1 ½ ounces (40 grams) yuzu juice
- 4 tablespoons plus 1 teaspoon (60 grams) extra-virgin olive oil
- Salt, preferably Murray River
- Pinch of (4 grams) shallots
- 1 teaspoon (6 grams) pressed caviar
- 1 ½ ounces (40 grams) apricot oil
- Sea salt
- Red Togarashi
- 2 ½ teaspoons (20 grams) Osetra caviar
- 1 ½ ounces (40 grams) red ribbon sorrel, rinsed and dried over a towel
- 2 ½ teaspoons (20 grams) red shiso, rinsed and dried over a towel
- Salt, preferably Murray River
- 1 large teaspoon (8 grams) apricot oil
- Zest of 1 lime
- 2 nori sheets
- Soy sauce
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