Yuzu emulsion:

Make a mayonnaise in the blender with rice vinegar, egg yolk, neutral oil, add yuzu juice, a little sugar and salt.

For finishing:

Wasabi oil of good quality

Shiso leaf

Oyster leaf + flower

Cress flower

Pea shoots

Method:

Heat the ingredients to the liquid for the pickle and stir until the sugar and salt melt. Let cool in the fridge.

Remove the bones from the fish fillets. Then pull away the skin. Use kitchen paper. It makes it easier to get a grip on it.

Salt the fillets on both sides and leave for 20 minutes.

Then move the fillets to the pickle liquid and leave them for another 20 minutes.

Pick up the fillets, dry them with kitchen paper and cut them into thin slices.

Pour ponzu next to it and drip on wasabi oil.

Place a clique of yuzu mayonnaise next to it and arrange the leaves neatly.