Cut fish into thin slices.
Chop shallots.
Chop orange segments.
Chop hazelnuts.
Mix all 3 ingredients and set aside.
Prepare a vinaigrette by mixing Cointreau®, olive oil, rice
vinegar and yuzu kocho.
Arrange fish in a rosette or in a line.
Sprinkle with chopped hazelnuts, chopped shallots and orange
segments.
Drizzle with vinaigrette.
Garnish with shizo shoots or fresh herbs.

* The kinmedai can be replaced by sea bream, sea bass or
amberjack