John Dory, Sea Lettuce Salt, Sesame & Chrysanthemum

INGREDIENTS:
● 2 well-chilled skinless John Dory fillets
● 1 cup chrysanthemum leaves (loosely packed)
● 1 tsp pickled ginger, thinly sliced

SEA LETTUCE SALT:
● 1 tsp dried sea lettuce flakes
● 2 tsp toasted sesame seeds
● ½ tsp sea salt flakes

GINGER SOY DRESSING:
● 65ml peanut oil
● 25ml Healthy Boy soy sauce
● 25ml ginger vinegar
● 1 tsp white balsamic

METHOD:
1. For sea lettuce salt, combine ingredients in a small bowl and set aside.

2. For the ginger soy dressing, whisk ingredients in a bowl, season to taste with sea salt and freshly ground white pepper and set aside. Makes 120ml.

3. Slice the John Dory fillets into 2mm-thick long strips and arrange them on a chilled plate. Dress chrysanthemum leaves in a bowl with a few drops of ginger soy dressing, then scatter over and around fish with pickled ginger. Drizzle with 2 tsp ginger soy dressing (or to taste), season to taste with sea lettuce salt, and serve. The remaining ginger soy dressing will keep refrigerated for 2 weeks.