Gilthead bream marinated in rhubarb
Recipe by René Fieger

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(Serves 4)

For the marinade
30 ml of raw rhubarb juice (in the juicer); 10 ml of lime juice; 15 g palm sugar; 1/4 finely diced bird's eye chili; 10g diced chive; 5 g of grossly diced fresh coriander; 5 g sushi ginger, diced; 1 small finely chopped may onion.

Combine all ingredients above.

For the bream
300 g de filet of finely sliced bream, Daikon radish sprouts.

Preparation
Marinate the fish a few minutes in the marinade. Arrange on a plate and pour a bit of marinade over it. Garnish with the sprouts.

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