For the festive season, present your guests with a fresh bouquet!
Ingredients – 4 servings
- 320g bass
- 4 turnips
- 1 bunch radishes
- 160g soy sauce
- 15cl water
- 16g sugar
- 40g rice vinegar
- 60g grapefruit juice
- 2 lemons
- 1 tbsp olive oil
- 10 gelatin sheets
- Basil Crayon de Coulis
- Red Pepper and Rosemary Crayon de Coulis
- Salt and pepper
Instructions
- Cut the bass into big cubes, then toss with the juice of a lemon and the olive oil.
Season with salt and pepper. - Use a mandoline to make thin slices of turnip and radish.
Make flowers with a slice of turnip and a slice of radish. - Make the jelly.
To do this, heat the water, sugar, soy sauce, vinegar, juice of a lemon and the grapefuit juice in a saucepan.
Add the gelatine and allow to cool in a bowl until it has set.
Plating
- Using a spoon, fill the base of a ring mould with the jelly.
Add the bass and arrange the petals on top to create a bouquet.
Drop basil coulis and red pepper and rosemary coulis into the centre of the flowers, alternating as you go.