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granité de yuzu et sashimi de daurade

Yuzu granita, sea bream sashimi and ponzu sauce

Ingredients for 4 persons

Preparation

1. In a pot, heat on low heat 250ml of water with 80g of sugar until it become homogenous. 

2. Remove the pot from the heat and add 2 teaspoons of yuzu juice powder, 2 tablespoons of cooking sake and a pinch of fleur de sel salt.

3. Pour into a bowl, let cool down and put 4 hours in the freezer.

4. Scratch with a fork in order to obtain a snow texture then put back 3 more hours in the freezer. Scratch again.

6. For the presentation, put some of the granita in a plate. Add few fresh thin sea bream sashimi. Top with some sweet yuzu peels, shiso sprouts and add a little bit of yuzu ponzu sauce when serving !

Bon appétit ! Thank you to Déborah from l.estomate for this amazing recipe ! 

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