Take two 1/4 cucumbers, peel and halve them lengthwise and remove the seeds. Crush with the underside of a small bowl. Season with fleur de sel, 3 tsp kalamansi vinegar and 2 tsp Mirin
Blend 10g mint leaves, 40 ml olive oil, 25 g toasted and salted pistachios and a pinch of salt into a pesto.
Slice 10g onion in brunoise, blanche for 30 sec, cool in ice water, dry and soak in a tsp kalamansi vinegar.
Mix 25g mayo with 1g lemon juice and the zest of 1/2 lemon, then add the onion.
Serve as shown, with the lemon mayo in the middle and drizzle with the pesto
(Original recipe was by Hiyar Dövmesi)
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