Dessert Recipe - Sengiri

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Sengiri

La recette

Procédé

Salsa Sengiri

Spiced pear dice

Salad

Tatakis

Green tiles

Sets
Ingrédients

Crunchy cooked coloured peppers "origin France"

3

Shrimp cut into small pieces

40 g

Sauce vinaigrette YUZU

20 g

Procédé
Ingrédients

Mixed greens

60 g

Crunchy cooked snow peas "origin in France"

60 g

Green asparagus tips "Origine France" cooked crunchy

25 g

Thin slices of radishes

10 g

Sauce vinaigrette YUZU

20 g

Procédé
Ingrédients

Bluefin tuna

150 g

Black sesame

QS

Fleur de sel

QS

Soy sauce

QS

Procédé
Ingrédients

Blanched parsley

30 g

Water

150 g

Flour

25 g

Oil

60 g

Salt

QS

Procédé
Procédé

First, whip up the small pepper and shrimp salsa seasoned with vinaigrette sauce. Add the mixed greens, snow peas, asparagus heads seasoned with vinaigrette sauce. Decorate with the thin slices of radishes. Arrange the diced pears dipped in the spices around them. Blend all the ingredients for the tuiles and cook in a hot pan. Drain well on paper towels. Arrange a tuile on top of the vegetable salsa. Put a small flower. Snack the bluefin tuna with the black sesame. Season, cut and present on a plate. Drizzle with soy sauce.

SERVE IMMEDIATELY

Fiche recette

Sengiri

A refined plate with sweet and savory flavours where the pear insert blends with the freshness of crunchy vegetables, shrimp and seared tuna, sublimated by the tangy touch of the yuzu juice vinaigrette.

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The Chef

Jean-Jacques Borne

As a Sicoly® ambassador, Jean-Jacques Borne transmits his exceptional know-how and his love of the product through a recognized pedagogy. Its constant quest for perfection and transmission illustrates our desire to enhance the best of fruit.

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Jean-Jacques Borne