Ingreadient :

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

Direction :

1. Blitz the eggs and mustard in a food processor slowly add the oil and yuzu. Place into a piping bag.
2. 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.