My zestiest memories are all from my travels with my wife. Whether we are making spicy beef salads in Thailand or exploring the authentic flavours of Indonesia, these are the moments that inspire me most.
100g sushi rice
10g kimchi lemon rind
20g lemon vinaigrette
Salt, to taste
Pepper, to taste
CARAMELISED LEMON VINAIGRETTE
20g grilled lemon juice
20g light soy sauce
2 drops chili oil
5g Nigori sake
1 tsp lemon zest
2g fresh wasabi
14g grilled lemon juice
4g olive oil
1 tbsp mirin
Wasabi salt, to taste
Fleur de sel, to taste
CRISPY LEMON ZEST
20g rice flour
20g corn starch
LEMON RIND KIMCHI
40g kimchi juice
Rind of 1 lemon cut in small
brunoises, mixed together
LEMON SUPREME - MARINATED
8 lemon supremes
10g shiro shoyu
8g lemon juice
1 pinch Nanami Togarashi
2 oba leaves
Nori, cut in 4 pieces
Lime dust (preferably
Kinpaku (gold leaf), optional
1 — SUSHI RICE
Cook and season 100g of sushi rice, and reserve on the side.
2 — LEMON VINAIGRETTE
Grill the lemon, then put 20g of the grilled lemon juice in a bowl. Add the soy sauce, mirin, sake, lemon zest, fresh wasabi and the 2 drops of chili oil.
Mix all together.
Reserve in a small bowl and refrigerate.
3 — CRISPY LEMON ZEST
Peel one lemon by taking only the yellow flesh, then slice it as thinly as possible lengthwise. In a small pot, fill it up halfway with cold water, then add the lemon zest and bring to a boil. Once boiling, strain the zest and repeat this procedure 7 times.
In a small bowl, mix the rice flour, corn starch, water and lemon juice together.
Coat the zest in the mixture and fry it in a pot at 163°C.
Add kimchi juice, then mix everything together.
4 — LEMON RIND KIMCHI
Take the same lemon, already peeled, and remove only the rind – and cut it into a brunoise.
5 — LEMON SUPREME
Cut the same lemon into supremes, i.e. sections with all of the peel and pith cut away.
In a bowl, mix all the ingredients together: sake, mirin, shiro shoyu, lemon juice and the Nanami Togarashi.
Char at the last minute before serving.
6 — AVOCADO CREAM
Blend all ingredients together until smooth.
7 — MADAI TARTARE
Cut the madai into the smallest cubes possible.
Brunoise the shallot and slice the chives as thinly as possible.
Then, mix everything together: madai, chives, shallots and the vinaigrette.
FINISHING & SERVING INSTRUCTIONS
Take the nori, and in the middle, put 20g of sushi rice, then the half shiso leaf, tartare, a little bit of the rind, the avocado cream, one charred lemon supreme, and the crispy zest.
Garnish with the pomelo, baby sorel, caviar, and some kinpaku.
Finish with some dried Persian lime dust.
This small bite is packed with lemon in all its forms. The candied lemon vinaigrette for the fish is the baseline for the Champagne; combined with the fattiness of the avocado and the charred lemon supreme, lemon flavours coat the mouth. The kimchi rind brings bitterness and a fresh kick of spices to accentuate the lemon beautifully, while the crispy lemon zest adds a candy flavour. Everything together complements the vibrance of Krug Grande Cuvée 171ème Édition.
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.