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1 light almond cookies and Yuzu (12 cookies)

Ingredients

• 3 eggs + 1 egg.

• 20 g flour.

• 80 g of sugar.

• 120 g almond praline.

• 2 doses of N2O (siphon gas).

• Sea salt.

• 30 g jam Yuzu (Japanese candied fruit).

• A few sprigs of lemon verbena.

Preparation

In a bowl, mix the praline, sugar, flour, 3 yolks and 4 egg whites until smooth. Strain and put in the trap, using doses of gas stirring.

Take 10 plastic cups and make 3 slots of about 3 mm from the database. Fill about 4 cm foam. Jump 50 seconds in the microwave at full power. Remove and cool the cake upside down so that it does not fall. Keep in an airtight container. Having an almond cake on each plate and comb 1c. Yuzu marmalade with coffee and lemon verbena twig.

2 Crispy Soft-shell crabs (4)

Ingredients for crab

1 1/2 cups milk.

1 1/2 cups flour.

Salt and pepper.

Canola oil for frying pan.

8 soft-shell crabs, cleaned.

Ingredients for salad Israeli couscous

2 cups of Israeli couscous, cooked.

1 cup marinated mushrooms.

1/2 cup chopped sundried tomatoes.

Spinach.

Lemon juice.

Extra virgin olive oil.

Ingredients for Yuzu Kosho

1 tablespoon Yuzu Kosho.

1 clove garlic, chopped.

1 tablespoon ginger.

1 stalk lemongrass, tender part only, chopped.

1/4 lemon, zest only.

2 tablespoons chopped cilantro.

1 chopped green onion.

Extra virgin olive oil 1/2 cup.

Preparation

To clean soft-shell crabs need to remove three distinct parts: the lungs, apron and head section. Everything else is edible. You can ask your fishmonger.

Soak softshell crabs in milk for 30 minutes. Meanwhile, place the flour in a large bowl and season with salt and pepper. Heat a large skillet over medium-high heat and add an inch of oil.

Dip the soft-shell crab in flour and coat well. Pan-fry on both sides until golden brown and crispy. About 3 minutes per side.

Then

Combine Yuzu Kosho, garlic, ginger, lemongrass, lemon zest, cilantro, green onions and olive oil and mix well.

On the other hand

Combine the Israeli couscous with marinated mushrooms, sundried tomatoes and spinach. Season to taste with salt and pepper. Toss with lemon juice and olive oil.

To end

Serve with crispy soft shell crabs and taste Yuzu Kosho.

3 cocktails and Sauces

Yobai: cocktail which combines Yuzu, coffee, tonic, vodka and sake.

Yuzu-Martini: Martini Vanilla Yuzu, mandarin and gin.

Japanese Brulle: Edible Cocktail with Yuzu, lime, peach liqueur and vodka.

Ponzu: Japanese sauce made by mixing rice vinegar, dashi, mirin and soy Yuzu.

Seasoning chicken or shrimp: Yuzu, garlic, ginger, cilantro and olive oil.

Yuzukoshō Salsa: Spicy Sauce is made with green pepper and green Yuzu peel.