Kelp-jiri Kinki salad

Cut the kinki into three pieces and remove any small bones. Sprinkle salt on both sides of the flesh, sandwich it between pieces of konbu seaweed that have been coated with vinegar, wrap in plastic wrap and leave in the refrigerator for about 40 minutes

Peel the asparagus with a peeler and boil in boiling water for 2-3 minutes. Thinly slice one of the parboiled asparagus spears with a slicer and place it in ice water with the other spears to cool. Once cooled, remove from the ice water and pat dry with kitchen paper

Thinly slice the onion against the grain and soak it in water to make blanched onions

Take out the kingfish from [1] and slice it skin-side down

Cut the asparagus diagonally and place in a bowl with the drained onion. Thinly slice the pickles and black olives (A) and add them to the bowl along with the other seasonings and mix

Arrange the kinki fillets on a plate and top with the salad (5)

Place the thinly sliced ​​asparagus from step [2] in a separate bowl and toss with French dressing and lemon juice. Place on top of step [6] and finish by topping with olive oil and chopped chives