Seabass and Salmon with Hot Sesame and Yuzu Dressing - James Martin Chef

Ingredients

• 200g salmon fillet, skin removed and thinly sliced
• 100g seabass, skinned and thinly sliced
• 10 ml sesame oil
• 15 ml yuzu juice
• 25 ml soy sauce
• 1 lime, juice and zest
• Micro coriander
• 1 tsp sesame seed, black and white
• ½ small red chilli diced
• 3 egg yolks
• 1 tbsp Dijon mustard
• 1 tbsp yuzu
• 200 ml veg oil