200g soy sauce
200g citrus vinegar
10g bonito flakes
100g sea salt
LEMON OLIVE OIL
Zest of 2 lemons
200g olive oil
RED SEA BREAM
1 — LEMON PONZU
In a pot, combine mirin, sake, soy sauce, citrus vinegar, lemon, kombu, and bonito flakes. Allow to ferment for 3 days.
2 — SALTED LEMON
Marinate lemon in sea salt for 1 week.
3 — LEMON OLIVE OIL
Marinate the lemon skin in olive oil for 1 week.
4 — RED SEA BREAM
Marinate the sea bream with sea salt and kombu 1 day in advance. Slice into small pieces when ready to use.
FINISHING & SERVING INSTRUCTIONS
Place the slices of red sea bream in the centre of plate and drizzle with lemon oil and lemon ponzu. Garnish with salted lemon zest.
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.