Bonito sushi
Recipe by Jean-Luc Rabanel

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Ingredients
- 1 bonito fillet
- 300 g green beans
- one lemon, diced
- combava
- hazelnut flakes
- coriander leaves

Preparation
Finely cut the vegetables. Cook the green beans al dente. Mix them with the lemon dice and the hazelnut slivers, the coriander leaves and the finely grated combava rind.
Season with rock salt and one or two turns of the pepper mill. Prepare a vinaigrette sauce with a little lemon juice and olive oil.
Quickly marinate the finely sliced bonito fillet. If necessary, use a brush to coat the fish with the marinade. Sprinkle with rock salt and Szechuan pepper

Plating up and decorating
Roll the vegetables up in the marinated bonito fillets to form small bundles.
Just before serving, sprinkle with grilled sunflower and pumpkin seeds.
For a hint of pepper, add nasturtium leaves and flowers.
Serve with a thin caramel biscuit.

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