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Lotus Flower with Fish Sashimi, Radish and Citrus Broth

BY MAURO COLAGRECO - Aesthetics and taste empower one another in this beautiful lotus of fish in a delicious pond of vegetable bouillon. Fish sashimi with fresh citrus notes and yuzu gel. A great start to the menu’s journey.

Wie vorbereiten?

SERVE COLD

STEPS

  • Remove the paper under the lotus of fish and carefully place it in a soup bowl using a knife or spatula.
  • Cut small openings at the end of the combawa oil pipette and the yuzu gel piping bag. Gently season the lotus of fish with the combawa oil, a pinch of salt (or Fleur de Sel if available), and place 5 small dots of yuzu gel on top of the lotus of fish.
  • Gently remove the rhodoid circle around the lotus of fish. If needed, you can simplify this step by sliding a small scissor blade between the lotus and the rhodoid circle and cutting. Then gently remove it, while making sure the lotus stays intact.
  • Pour the citrus broth on the side of the lotus of fish when you are ready to eat. Tip: Present the citrus broth in a small jar ready for serving directly at the dinner table.
  • COMPONENTS:

    Lotus of fish, citrus broth, yuzu gel, combawa oil.

    NECESSARY EQUIPMENT:

    Palette knife, scissors.

    FROM YOUR PANTRY:

    Salt or Fleur de Sel.

    PLATE SUGGESTION:

    Soup bowl.

    PREPARATION TIME:

    10 minutes.

    Allergene

    Fish, sulphite, soya, wheat (gluten). All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Gut zu wissen

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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