fish

29 Pins
·
6mo
Filet de cabillaud cuit à basse température, tartare d'huîtres et purée au beurre yuzu, bouillon de jambon
Final plate, ready! Spanish baby octopus, creamy yellow carrot ginger puree, anchovi,dill, parsley lime foam
Summer shrimp ceviche recipe by OKU Executive Chef, Mark Vaessen
Try creating this fresh and summery shrimp ceviche recipe at home, created especially for OKU Insider by our Executive Chef Mark Vaessen