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Coquilles courgette chocolat blanc

Ce plat a été réalisé par le chef JRE Marijn van de Worp du Restaurant Fizzy. Laissez-vous inspirer par la méthode de préparation de Marijn.

Ingrédients

Coquilles Saint-Jacques
courgette-miso
mousse de courgette BBQ
sauce au chocolat blanc fermentée

Préparation

during fermentation, the sugars are converted into acids, and the fermentation process also gives the sauce a deeply aged umami flavor.
  • From the zucchini-miso, I made a compote and a crisp based on tapioca. Finish the dish with these, along with the foam, borage cress, and oyster leaf. The zucchini-miso is the connection between the flavors of all the components.