Type of plate | Fish |
Time | 45′ |
Portions | 1 |
Type of vinegar | Forvm Merlot |
Difficulty | Medium |
Ingredients for citrus reduction
2 oranges
2 lemons
2 limes
Ingredients for the scapece
600 g bonito cleaned
0.3 l Arbequina extra virgin olive oil
1/2 head of garlic
0.25 g ginger
1 lime
1 lemon
1 orange
1 citronella branch
0.25 g galanga
2 kaffir lime sheets
1 sheet of gelatin
100 cl broth
Ingredients for the pickles
1 purple onion
Cauliflower
Forvm Chardonnay vinegar
Other
Mint leaves