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Ingredients:
- 5 gr Japanese sea urchins
- 1 imported scallop
- 40 gr Malang apples
- 1 salmon caviar
- 20 gr lemon
- 1 gr salt
- 5 gr microgreens
- 50 gr octopus
- 30 gr avocado
- ponzu
Dice the apple and marinate with lemon.
Thinly slice the scallop and season with sale, lemon olive oil.
Boil the potato with milk and saffron then add salt and blend until smooth.
Pour the potato cream on the plate and then layer the apples and scallop.
Then top with potato cream and finish with sea urchin, sea bean and salmon caviar.
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