The Sawara fish is brined and dried a bit to concentrate it’s flesh.
Then marinade for 24 hours with a mixed of white cheese, white shoyu, chamomile décoction.
We cooked it at low temperature, 42°c, then carefully roast it.
It’s paired with a thinking around the carrot
Stewed young carrot
“Vichy” carrot purée
Slice of fermented lacto carrot (salt, onsen water, lemon peel, cubebe pepper)
But also ….
Moroccan apricot with verjus and orange blossom
Reduction of noilly, viognier, katsuo, umeboshi
sour cream mixed with soy milk and olive oil white cheese
This dish express the triptych
OCEAN FORCE / EARTH DELICACY / FLORAL SENSUALITY
I love this interpretation, both intense and light, flowery and racy.
It is a circular composition, each element is worked in such a way as to sublimate its nature but also to respond to others.