Kombu-Cured Bream, Shio Koji, Celeriac Dashi Recipe - Great British Chefs

Ingredients

• 400g of dried rice koji
• 800ml of warm water
• 100g of salt
• 500g of celeriac, peeled and punched into 1 mm-thick discs
• sea bream, bones and skin
• 2 apples, quartered
• 300mm of apple cider vinegar
• 200g of spinach
• 20g of wasabi leaves
• 5g of wasabi paste
• 200ml of rapeseed oil
• 1.5g of celeriac, peeled and diced, 50g peel reserved
• 3l water
• 18g of salt
• 1/2 red onion
• 1kg sea bream, skinned and filleted, skin and bones reserved
• 1l water
• 3 limes, zested and juiced, plus more lime juice as needed
• 100g of dried kombu, toasted
• N25 caviar
• red butterfly sorrel
• wasabi leaves, cut into discus
• fennel flowers
• mustard leaf
• bronze sorrel
• bronze fennel