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Ingredients
- 100g leatherjacket fillets
- 1 tablespoon extra virgin olive oil
- freshly ground black pepper
- very finely chopped chives
- Dressing
- 1 tablespoon (20ml) soy sauce
- 1 teaspoon (5ml) mirin
- 1?4 teaspoon grated ginger
- 1?2 teaspoon lemon juice
- a pinch each of caster sugar and white pepper
- Garnish
- 1?2 cup micro vegetables (see note)
- chive batons
- 1?2 leek (white part only, cut into julienne strips)
- sea salt flakes (optional)
Method
Using a sharp, flat-bladed knife and holding it at a slight horizontal angle slice the leatherjacket fillets into very thin slices. Arrange the leatherjacket slices over the serving plate.
Whisk together the dressing ingredients.
Just before serving drizzle the dressing over the leatherjacket slices. Then drizzle with the olive oil. Season with pepper and chives. Garnish with the micro vegetables, a handful of chive batons, julienne leek and a little sea salt.
Note: Micro vegetables, or micro herbs and leaves, are available from specialist greengrocers. If unavailable, substitute with baby salad leaves.
