Granny Smith Apple Carpaccio, Sole Ceviche with Green Sichuan Pepper, and Kiwi Espuma by @tukoneparis
45 min
Medium
2 servings
🍏
1
Granny Smith Apple
🍋
0.5 lemon
Lemon
🐟
200 g
Sole
1 g
Sumac
1 g
Green Sichuan Pepper
🥝
1 kiwi
Kiwi
200 ml
Liquid Cream
🌱
10 g
Young Shoots
🍓
50 g
Strawberry
15 ml
Balsamic Vinegar
Preparation Steps
Step 1/7
Slice apple thinly, add lemon juice.
Step 2/7
Cube sole, marinate in lemon, chill.
Step 3/7
Season fish with sumac, Sichuan pepper.
Step 4/7
Blend kiwi with cream, strain.
Step 5/7
Emulsify kiwi mixture, use siphon.
Step 6/7
Layer apple, ceviche, kiwi foam.
Step 7/7
Garnish with shoots, strawberries, vinegar.
Composition
Ingredients
Types
Fruit, Meat, Spices, Dairy, Vegetables, Condiments
Ingredients
Granny Smith apple, Lemon, Sole, Sumac, Green Sichuan pepper, Kiwi, Liquid cream, Young shoots, Strawberry, Balsamic vinegar
Allergens
Fish, Dairy
Dietetics
Dietary regimen
Gluten-Free, Pescatarian
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
45 minutes
Overall
45 minutes
Difficulty
Level
Medium (2/4)
Steps
7 steps
Equipments
Utensils
Mandoline, Knife, Siphon
Appliances
Blender
Type
Type
Type Of Dish
Starter
Occasions
Date Night
Origin
Source
Platform
Original Creator
@tukoneparis
Origin
Cuisine
Fusion
Geographic
to inform
Various
Aspect
Texture
Crunchy, Soft, Foamy
Flavors
Bitter, Sour, Sweet
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours (Avoid direct sunlight), fridge : 24 hours (Covered), freezer :