4 teaspoons lemon juice
1 teaspoon plus ½ cup extra-virgin olive oil
1 teaspoon shiro miso
¼ cup cooked cannellini beans
3 tablespoons cooked TrūRoots sprouted quinoa
1/3 bunch chives, chopped in batons
½ teaspoon sesame oil
8 leaves pea tendrils
4 green shiso leaves, chiffonade
1 tablespoon lemon juice
6 ounces halibut fillet, cut into 6 thin slices
3 tablespoons shoyu ponzu
Kosher salt and freshly ground black pepper to taste
Lemon Miso Bean Salad: In a small bowl, combine 2 teaspoons of lemon juice, 1 teaspoon of olive oil, shiro miso and cannellini beans and season with salt and pepper. Reserve.
Sesame Chive Quinoa: In a small bowl, combine the quinoa, chives, sesame oil and 1 teaspoon of lemon juice. Season with salt and pepper and reserve.
Shiso-Pea tendril salad: Remove the leaves from stems of the pea tendrils and finely chiffonade. In a small bowl, combine with the pea tendrils and shiso leaves chiffonade with the remaining teaspoon of lemon juice and season with salt and pepper. Reserve
Place the halibut slices in a small shallow container. Drizzle the ponzu over the halibut and allow to marinate for two minutes, flipping the fish after 1 minute. Meanwhile, heat the remaining ½ cup of olive oil until just smoking.
To Plate: Place 1 heaping tablespoon of the quinoa in a small pile the center of a rectangular plate, and plate the same amount of beans to one side and pea tendrils to the other side, spaced apart. Repeat plating the salads with the second dish. Lay one slice of fish across each of the salads. Drizzle each piece of fish with 1 teaspoon of hot oil, carefully landing it right in the center. Garnish the fish slice atop the pea tendril with a small pea tendril curl. Serve immediately.
TY KU Sake Black