Lunch

Poisson Cru en Assiette: Raw Summer Fish with Citrus Emulsion, Compressed Cucumber & Radish Microgreens

Name: Poisson Cru en Assiette: Raw Summer Fish with Citrus Emulsion, Compressed Cucumber & Radish Microgreens
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 250g sashimi-grade branzino fillet, skin removed; 60 ml extra-virgin olive oil; 1 tbsp aged sherry vinegar; Fine sea salt; For lemon emulsion:; 60 ml fresh lemon juice; 30 ml dry white wine; 1 egg yolk; 80 ml extra-virgin olive oil; Salt and white pepper; 1 English cucumber (or 2 smaller); Radish microgreens (or peppery microgreens mix); Maldon sea salt; Freshly ground white pepper; 3–4 chives for garnish

Sashimi-grade branzino sliced paper-thin, cured briefly in superior olive oil and aged sherry vinegar, arranged on a pool of silken lemon-white wine emulsion. Topped with ultra-thin compressed cucumber coins, micro radish greens, crispy Maldon salt, and a thread of white pepper. Pure, bright, unapologetically French.

762cal per serving 25gprotein 9gcarbs 69gfat 20min prep 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this