INGREDIENTS For 2 people : 180 g of swordfish fillet 1 small bulb of fennel 1 grenade district 20 g of yuzu jam 40g of water Some mint leaves A slice of country bread Olive oil Flower of salt, Sichuan pepper PREPARATION In a saucepan, bring the water and yuzu jam to a boil. Let reduce and filter. Mix the bread until you have a fine breadcrumbs, add a drizzle of olive oil and brown under the grill. Cut the swordfish into thin strips and marinate in the Yuzu syrup with a tablespoon of olive oil. Salt and pepper. Mince the fennel, shell the pomegranate. Arrange fish, fennel and pomegranate in two plates. Add zests of yuzu jam and mint leaves. Finish with the crust of golden bread, salt and pepper. Enjoy without further delay!
