Ingredients:
Mini fennel - 2 pcs.
Avocado - 1 pc.
Yellow Mango - 1 pc.
Green Mango - 1 pc.
Beets - 1 pc.
Chinese Simmeji porcini mushrooms - 1 pack
Brown Chinese Shimeji Mushrooms - 1 Pack
Carrots - 3 pcs.
Radish - 1 pc.
Cilantro - 0.020 g
Frozen Coriander - 0.010 g
Fleurs de sel - Salt crystals
Sake - 100 ml
Lime - 1 pc.
For the sauce (for 15 persons):
Olive oil - 100 g
Sesame oil - 10 g
Ponzu sauce - 40 g
Yuzu juice - 45 g
Steps to Make It:
Chop fennel, carrots, radish and beets. Yellow mango and avocado in cubes. First, fry the Chinese mushrooms in oil, then set them on fire (flaming) in sake. Mix all the vegetables in a bowl. Add salt flowers, vegetarian sauce and finely chopped cilantro.
Serving:
Serve immediately.
Use a round shape for laying out salad and a black round plate.
Garnish with frozen coriander, green mango and watercress.
Vegetarian sauce for 15 people.
The sauce is served separately in a gravy boat.