Butter-Poached Port Lincoln Squid with Barley Miso-Cured Egg Yolk and Wasabi Flowers

Name: Butter-Poached Port Lincoln Squid with Barley Miso-Cured Egg Yolk and Wasabi Flowers
Yield: Serves 8
Cuisine: Australia
Ingredients: 10 g (¼ oz) dried lemon powder; 30 g (1 oz) lemon-infused oil; 16 wasabi leaves; 8 sprigs wasabi flowers