Dessert Recipe - Sengiri

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Sengiri

The recipe

Process

Salsa Sengiri

Spiced pear dice

Salad

Tatakis

Green tiles

Sets
Ingredients

Crunchy cooked coloured peppers "origin France"

3

Shrimp cut into small pieces

40 g

Sauce vinaigrette YUZU

20 g

Process
Ingredients

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

Process
Ingredients

Bluefin tuna

150 g

Black sesame

QS

Fleur de sel

QS

Soy sauce

QS

Process
Ingredients

Blanched parsley

30 g

Water

150 g

Flour

25 g

Oil

60 g

Salt

QS

Process
Process

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

Recipe card

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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In this recipe

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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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The recipe

Une recette de

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Jean-Jacques Borne