1 bouquet bud
a mixture of red pepper
and other spices
1 rockfish (male)
1 rockfish (female)
100 g spring onions (variation: Kujo leek)
70 ml ponzu sauce
0,5 ml mirin
1,5 ml sake
10 ml soy sauce baked bones of rockfish
Peel the daikon and shave it lengthwise. Leave in the fridge. Add herbs on top.
Peel the fish, cut the fillet, slice in biseau, salt both sides of each fish. Put the stalks in boiling water for 2 min, then set aside. Snack the bulbs on the pan. Build the brochette: 2 pieces of fish for one part white onion, twice per brochette. Grill on the barbecue for 3 to 4 min, then glaze with ponzu sauce.
Pour mirin and sake into the pot, burn off the alcohol and boil off all the water. Add soy sauce and baked bones of rockfish to the sauce, then put it on the burner for 20 min on low heat. Leave it aside to cool down.
Place fish brochettes on the daikon ribbons and drizzle sauce.
The Most Generous Expression of Champagne