BY CHEF GEORGES MANSOUR, KEMPINSKI SUMMERLAND HOTEL & RESORT
Serves 1 | Prep/cooking time 50 mins
INGREDIENTS
600 g slices of cleaned fresh salmon
3 pcs radish slices
8 slices fresh fennel, thinly sliced
20 g chopped chives
12 g Yuzu
30 g light soya sauce
8 g truffle paste
12 g truffle oil
15 ml olive oil
Black pepper
PREPARATION
Cut the low fat salmon filet into slices and place it in a plate.
Add thinly sliced raw fennel on top.
Add the sauce with a spoon to cover all of the salmon surface (chives, yuzu, soya, truffle paste sauce).
Add fresh leaves sakura and radish carpaccio.
Finish it with olive oil drops and black pepper.
