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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.

How to prepare

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.

    Allergens

    Soybean, fish, sulphites, barley (gluten), kamut (gluten), oats (gluten), rye (gluten), spelt (gluten), 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.

    Good to know

    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.

    More info

    Seebass origin: FR.

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