Ingredients iki-jimi-applewood-smoked-mackerel-nigiri-chilled-pea-veloute-cepe-dust-sour-cream-sage-oil
Recipe serves 4
Sushi rice |
250g |
Rice vinegar |
2 tblsp |
Sugar |
2 tblsp |
For the Pea Veloute:
Frozen peas |
500g |
Salted butter |
50g |
Shallot |
1 |
Milk |
200 ml |
Vegetable stock |
200 ml |
Double cream |
200 ml |
Ingredients to finish:
Sour cream |
|
Sage oil |
|
Caviar |
|
Pea shoots |
|
Freeze dried Cepe powder |
|
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