For the soup
Peppers ( Slightly Roasted ) 40 gms Bell
Deseeded Cucumber 60 gms
Desseded Blanched Tomato 40 gms
Lemon Juice Few drops
Chilled Seafood Stock 140 ml
Lemon Grass A pinch
Extra Virgin Olive Oil A few drops
Salt To taste
For the garnish
Norwegian Salmon 40 gms
Japanese Red Tuna 40 gms
Scallops 20 gms
Flying Fish Roe 02 tsp
Blanched Assorted Fresh Mushrooms 20 gms
White Fungus Blanched with Lemon water 20 gms
Blanched Ramen Noodles 20 gms
Blanched Assorted Vegetables 20 gms
Cilantro Pesto 02 tsp
- Churn all the ingredients for the soup together and strain.
- Attractively cut all the ingredients given for the garnish and assemble on the soup plate along with soup.
- Serve chilled along with crusty bread.
Recipe By : Devraj Halder