Savoury meringue, yellowtail sashimi

Pre-heat the oven to 85°C

Whip 40g egg whites into peaks, then slowly add 50g caster sugar. Carefully add 12g soy sauce.

Use a piping bag to make bite size meringues on a baking tray lined with non-stick baking paper and dry them in the oven during 2 and 1/2 hrs

Thinly slice 40g raw yellowtail

Serve as shown, with wakamé, sea aster, pumpkin, sesame seeds and soy sauce

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