Fish Duo Starter

To prepare the duo, use skinless fish.

Perform the "Dry-brining" process.

Dry thoroughly; sprinkle the sea bass fillet with coconut powder and the salmon fillet with transglutaminase.

Roll into a log and leave in the refrigerator for 24 hours, or place immediately in the freezer.

To prepare the sauce, bring the cream to a boil.

After boiling, scorch the cream with a blowtorch and add pine nuts.

To prepare fermented berries, take berries with a firm texture; in our case, blueberries.

Add 2% salt relative to the weight of the product and place in a dehydrator for 48 hours at a temperature no higher than 26 °C, as higher temperatures will stop the fermentation process.

Decorate the dish.