#351『鯛のカルパッチョ』南国フルーツのソースで楽しむ！｜シェフ三國の簡単レシピ

We present to you the simple recipes of Kiyomi Mikuni, the owner and chef of the Mikuni hotel, a French cuisine restaurant in the Yotsuya district of Tokyo. ▼RECIPE 【Ingredients】 for 2 people 1 fillet of sea bream for sashimi 2 passion fruits 1 lime 1 tablespoon of edible camellia oil 1 teaspoon of fish sauce Salt and pepper 【Preparation】 ・ Slice the sea bream. ・ Remove and reserve the flesh from passion fruits. ・ Cut lime into quarters. Squeeze their juice and reserve. Cut the remaining peels into julienne strips. ・ In a small bowl, combine the camellia oil and the fish sauce. （A） 【Procedure】 1. On a plate, arrange the sliced sea bream. Season with salt and pepper. 2. Add the passion fruit flesh, （A） sauce and lime (juice and julienne peels). ◎ Bon Appétit！ 【Wine】 Torbreck The Steading Blanc Australia ============================================= Pushing further the concept of natural cuisine: '' my Japanized cuisine ''. Japanized, this means the following: after having mastered traditional French cuisine perfectly, Japanizing it and fully expressing its spirit and its philosophy in a way that French cooks cannot express themselves. The proof is that Kiyomi Mikuni received from the French republic the insignia of knight of the legion of honor, and was named doctor honoris causa by the university Francois Rabelais. He is the first Japanese chef to have received the Legion of Honor, and there are only 4 chefs in the world who have had the honor of being named honorary doctorate by this university. This is the pride of the Mikuni hotel. Please enjoy 'Japanized', the culinary philosophy and spirit of Mikuni. ▼HP https://oui-mikuni.co.jp/ ▼Instagram   / hoteldemikuni   ▼Facebook   / hoteldemikuni.tokyo