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Francisco Migoya

Jalapeño Sorbet with Yellowtail Sashimi and Ponzu Sauce

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Preparation info
  • Yield

    10 Portions

    • Difficulty

      Medium

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 10 thinly sliced yellowtail sashimi fillets (28 g / 1 oz per slice)
  • 50

Method

Assembly

  1. Place 1 yellowtail fillet on the plate.
  2. Pour 5 g / .18 oz of the ponzu sauce on and around the yellowtail.
  3. Scoop a small quenelle (

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