– Cut the sea bream fillets into 0.5 cm cubes. Book cool. v Chop the shallot and the chives.
– Peel, cut the mango into brunoise. v Put everything in a bowl, pour the olive oil. v Add the passion fruit, liquid yuzu and wasabi. Salt, pepper. Mix everything.
– Arrange in a circle. Add the beet sprouts. Sprinkle with lime zest.
A recipe to taste at Life, a festive Mediterranean restaurant: 14, rue Saint-Fiacre, Paris 2nd. Reservations: 01 49 29 50 50 or liferestaurant.fr
Preparation : 15 mins
– 180 g gilthead sea bream fillets
– 10 g beetroot sprouts
– ¼ mango
INGREDIENTS FOR 2 PEOPLE
And also 1 shallot 20 g chives, 1 tbsp. tablespoon olive oil, 1 passion fruit, 1 tbsp. yuzu, liquid 1 tbsp. wasabi caviar, 1 lime, salt, pepper.
Sky my maki!
My sushi, my gyozas, my donburis and my tacos too! The new menu of Côté Sushi indeed combines Japanese culture and flavors of Peru for recipes that put us in fusion! Sushi side: cotesushi.com
Asia, the real one!
Crackers, ramen, pancakes, frozen foods, sauces… with certain organic and vegan ranges, Maison de Korea is rolling out throughout France and is finally filling the shelves of our favorite grocery stores and supermarkets! House of Korea: maisondecoree.fr
Hip hip hip… Hea!
And for vegetable nuggets with the real taste of nuggets? Hip hip hip Hea! Big crush for this gluten-free novelty, based on proteins from legumes. Original Heura nuggets, €3.99.
See also: The 5 most gourmet strawberry recipes!
Leslie Benaroch