Black Bass with Caviar Vinaigrette Recipe

Name: Black Bass with Caviar Vinaigrette Recipe
Ingredients: ¾ pound (400 grams) black bass fillet, pin bones, and skin removed, sliced finely width wise; 1 ½ ounces (40 grams) yuzu juice; 4 tablespoons plus 1 teaspoon (60 grams) extra-virgin olive oil; Salt, preferably Murray River; Pinch of (4 grams) shallots; 1 teaspoon (6 grams) pressed caviar; 1 ½ ounces (40 grams) apricot oil; Sea salt; Red Togarashi; 2 ½ teaspoons (20 grams) Osetra caviar; 1 ½ ounces (40 grams) red ribbon sorrel, rinsed and dried over a towel; 2 ½ teaspoons (20 grams) red shiso, rinsed and dried over a towel; 1 large teaspoon (8 grams) apricot oil; Zest of 1 lime; 2 nori sheets; Soy sauce