Cold starter with seabass, quinoa, sudachi and coriander

New recipe
Credit: Jean-Pierre Gabriel
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Ingredients (4 people)

Quinoa salad

Pickle a seabass

Sudachi sorbet

Hijiki marinade

  • 50 g of hijiki
  • 25 g of soya sauce
  • 25 g of water


Step 1: Quinoa salad

Cook the quinoa in the chicken bouillon until tender. Rinse briefly with cold water. Allow to cool in the refrigerator and dress with a splash of olive oil, leaves of coriander, sesame seed oil, sushi vinegar, white soya sauce and lime zest.

Season with pepper.

Step 2: Pickle a seabass

Allow to pickle for 2 hours all the ingredients.

Rinse with water.

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