CURED TOMASO FISH RESTING ON SEABED WITH CITRUS TOUCHES

INGREDIENTS:
Tomaso fish:
1 tomaso fish (or halibut)
Marinade: 
50 ml soy sauce
50 ml Oloroso sherry 
Yuzu (Japanese citrus fruit)
Lemon juice 
Grated ginger
Citrus curd cheese: 
100 gr cream 
400 gr milk 
1 lemon rind
12 gr sea salt
5 peppercorns 
Plankton:
Plankton tetraselmis
Mineral water
Garnish:
Codium seaweed

PREPARATION:
For the tomaso fish: Take the fillet and cut into cylinder-shaped pieces 15 m long. Roll up in kitchen film. Cut into 2 cm thick slices (similar in appearance to scallops).
For the plankton: Moisten the plankton with water and mix to make a paste thick enough to stick to the fish. Season with salt.
For the marinade: Mix all the ingredients. Insert the slices of fish
and marinate for 6 minutes. Drain and dry. Chill.
for the citrus curd cheese: Infuse for 24 hours in the refrigerator. Add the
juice of one lemon and slowly bring to the boil so that the mixture curdles.
Strain through a muslin and place a weight on top so that all the whey drips
out. Transfer the remaining paste to a forcing bag.
For the garnish: Cut off the Y-shaped tips of the codium. Brush with a little curd cheese.

TO SERVE:
Coat the fish with the plankton and arrange a slice at the centre of the plate. Top with a strip of codium with curd cheese then squeeze out 3 drops of citrus curd cheese to decorate.