Make the dill oil

• Blanch the dill leaves briefly in boiling water, then chill in ice water.
• Drain and squeeze dry, then blend with the neutral oil until bright green.
• Strain through a fine sieve and set the oil aside.

Prepare the vinaigrette base

• Blend the apple, celery and jalapeño with the rice vinegar until smooth.
• Season with salt and sugar.

Emulsify

• With the blender running, slowly stream in the remaining neutral oil until the vinaigrette is smooth and glossy.

Finish and serve

• Adjust the seasoning and chill the vinaigrette.
• Drizzle over the fish and finish with the dill oil.