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Paris

BONITO WITH FERMENTED CHILI

Paris

BONITO WITH FERMENTED CHILI

BEST NEW BISTRO

BONITO WITH FERMENTED CHILI

BONITO, FERMENTED CHILI, SMOKED RED PEPPER, YUZU, COLATURA

Serves 4

Step 1: The bonito fillets
Cut the bonito fillets, marinate them with fleur de sel and sugar for half an hour.
Burn the bonito skin with a blowtorch. Slice the fillets.

For the bonito

  • 300g bonito fish fillet
  • 1 pinch of fleur de sel

Step 2: The red pepper
Bake the red pepper in the oven at 180°C. Smoke with hay. Once cooked, peel off the skin. Chop, season with salt and sherry vinegar. Set aside.

For the red pepper

  • 1 red pepper
  • 1 small handful of sugar for the marinade
  • 1 small handful of salt for the marinade
  • 1 tbsp of sherry vinegar

Step 3: The sauce
Mix yuzu juice, colatura, soy sauce, rice vinegar, mirin and fermented chili vinegar.

Step 4: The plating
Arrange on a plate, red pepper, red onion, spring onion, shiso. Place the bonito on top of it. Drizzle with sauce.

For the sauce

  • 275g soy sauce
  • 25g colatura
  • 100g mirin
  • 40g rice vinegar
  • 10g fermented chili vinegar
  • 30g yuzu juice

by Taku Sekine

CHEVAL D’OR

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