- Ingredients (for 2 people) -
Sea Bream (fillet): 80g
Saku Kodai Cucumber: 1/5 piece
Kiwi fruit: 1/5 piece
Sudachi: 1 piece
Fromage blanc: 20g
Salt: appropriate amount
Edible flowers: appropriate amount
Mixed herbs: appropriate amount
*1) Tomato water: 40g
*2) Fermented cucumber water: 20g
Colatura (Italian fish sauce): 5g
*3) Herb oil: appropriate amount
*1) Clear liquid obtained by blending tomatoes and filtering through cheesecloth overnight.
*2) Clear liquid obtained by sealing cucumbers in 3% salt water, lactic acid fermenting them, blending them, and filtering through cheesecloth overnight.
*3) Extracting aroma from herbs in grapeseed oil at a low temperature.
- Instructions -
① Slice the sea bream fillet thinly and lightly salt it. Slice the kiwi fruit and Saku Kodai cucumber thinly and arrange them alternately on a plate.
② Combine the tomato water, fermented cucumber water, and colatura, pour over the dish, and drizzle with herb oil.
③ Make a dip by finely dicing kiwi fruit and Saku Kodai cucumber into 2mm pieces, seasoning with sudachi juice, fromage blanc, and salt, and serve on the side.
④ Garnish with fresh herbs and edible flowers.
