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
Lotus of fish, citrus broth, yuzu gel, combawa oil.
Palette knife, scissors.
FROM YOUR PANTRY:
Salt or Fleur de Sel.
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.
Seebass origin: FR.