100 g kingfish, cleaned and thinly sliced
10 g miso paste
10 thin slices of baby fennel
100 g wakame salad
30 ml water
2 egg yolks
30 ml white vinegar
250 ml blend extra virgin olive oil
Salt and pepper to taste
50 g ponzu
50 ml verjuice
15 ml sesame oil
Micro herbs to garnish
Dehydrate miso paste for two days and then blitz into a light powder.
Place wakame salad and water into a vac pac bag for 4 hours at 85 C in a water bath. After cooking, place in a blender on high speed until it becomes a paste, then pass through a sieve.
Put egg yolks and vinegar into a blender, add extra virgin olive oil slowly. Add wakame paste to the mayo.
Mix all ingredients together to form dressing.
Place the sliced kingfish into a small bowl, add some ponzu dressing, salt and pepper and let sit for roughly 4 minutes.
Place on a round plate, no need for all the excess dressing. Take wakame mayo and make 7-9 dots on the plate, sprinkle the miso crumb all around the fish and leave a bit of space in between.
Sprinkle the sliced fennel on top of the fish and garnish with micro herbs.
Recipe provided by Mures Upper Deck