Tartare of brill and dashi

Name: Tartare of brill and dashi
Ingredients: 25 g katsuobushi bonito flakes; salty fingers; 20 g kombu dried seaweed; Algae powder; Flower mix; 60 g brill fillet; 1 units.items Lime

Griet is a somewhat milder fish and therefore combines very well with dashi.

Ingredients

25gkatsuobushi bonito flakes

salty fingers

20gkombu dried seaweed

Algae powder

Flower mix

60gbrill fillet

1units.itemsLime

Preparation

Cut the brill fillet into a coarse brunoise.
Finely chop the salty fingers.
Mix the salty fingers into the brill tartare, along with a bit of lime juice and zest.
Season with a little salt if desired.
Bring water to just below boiling, add the kombu, and let it infuse for 1 hour at about 60°C.
After an hour, heat to 80°C, add the katsuobushi, and let it infuse for about 2 minutes.
Strain the broth through a cloth.
Place the brill tartare in a ring.
Arrange a few leaves from the flower mix around the edge of the tartare.
Using a fine mesh sieve, sprinkle some algae powder around the tartare.
Pour the broth into the plate at the table.