Yuzu Red Emperor - Chef Recipe by Adam Lane

Ingredients

70 g thinly sliced red emperor
8 g sliced preserved yuzu
10 g finely sliced chives
5 g arare
50mL white soy dresdsing
10 g micro mustard cress

Method

Wash the skin of 1kg of fresh yuzu. Pat dry. Cut into quarter, but not all the way through.

Mix together, 300 g sugar, 150 g salt flakes, 5 g star anise, 2.5 g cinnamon and 1.5 g clove.

Place in the cuts that you have just made in the yuzu, be generous.

Place in a cryovac bag, seal, and keep for at least 6 months.

Quarter the yuzu, removing all the pith and any of the sugar and salt mix.

Square the yuzu, and julienne in 2
cm length pieces. Put aside.

Fillet red emperor.

Slice red emperor into 2
mm thick pieces. Set aside.

Finely slice chives. Set aside

Make the white soy dressing with 100mL white soy, 300mL olive oil.

In a bowl, place the red emperor, 8 pieces of the preserved yuzu, chives, and white soy dressing.
Incorporate well.

Layer in your desired plate, the red emperor, making sure that some preserved yuzu is in between each layer. Pour the rest of the dressing over, sprinkle with arare and top with micro mustard cress.

Recipe provided by Yamagen