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Ceviche of kingfish

The Yellowtail Kingfish, also known as Hiramasa, is a highly prized fish among chefs due to its firm texture and sublime taste and texture.

Ingredients

1Crème fraîche
200gpeas (frozen)
15gSoy sauce
Sushi vinegar
150gArbequina olive oil
juice of 1 lime
kingfish
tomberry tomatoes
1Sprig of tarragon
herring caviar
Salt

Preparation

  1. Blanch the frozen peas for 20 seconds in plenty of boiling salted water.
  2. Scoop the peas into a blender and blend them smooth with the tarragon. Is the puree too thick? Then add a little broth.
  3. Mix the sushi su with soy sauce, olive oil, and lime juice. Cut the kingfish to the desired size and place it in the mixture.
  4. Bring the sushi su for the pickled tomatoes to a boil. Wash the tomberry tomatoes and place them in a preserving jar. Pour the hot sushi su over the tomatoes.
  5. Whip the crème fraîche until airy and season with salt. Spoon the crème fraîche onto the plate and place the kingfish and herring caviar on top.
  6. Drizzle the pea puree with tarragon next to it and arrange the sweet and sour tomatoes in between.
  7. Serve the kingfish with a fine micro salad. Dress the salad with sushi su, soy sauce, olive oil, and lime juice.