Poisson Cru with Coconut Milk - Chef Recipe by Sebastien Prevel.
Try this delicious raw fish dish which epitomises the fresh flavours of French Polynesia and Le Méri...
Slice of white sourdough
1 tsp butter
2-3 avocados, cut in wedges
9 edamame beans
3 pieces chevre
Pinch of sumac
1 tsp raw honey
Pinch of bee pollen
Pinch of assorted fresh herbs
Pinch of volcanic black salt
Honey Roasted Lemons:
Cut two sides of a whole lemon, discard the middle. Deseed if necessary.
Line an oven tray with baking paper and place lemons skin side down.
Drizzle each cheek with 1 teaspoon of raw local honey.
Roast for 12-15 minutes at 170 C.
Leave to completely cool and top with a sprinkle of bee pollen just before serving.
Toast and butter slice of sourdough. Top with avocado, chevre, edamame beans, roasted lemons, a pinch of sumac and salt and sprinkle with herbs.
Recipe provided by Kin and Co