The Free Spirit sauce

Depending on where you are, in which season, a creative adaptation according to your desires:

A small sauce that can accompany your cold raw fish but also a carpaccio or meat tataki...

The Free Spirit sauce

Ingredients required

Here is the list of ingredients you need to make the recipe:

• Ginger

• Wilted tomato

• Green and/or ripe but firm mango

• Not too ripe papaya (which can replace the tomato)

• Capers (for tuna or meat)

• Peppers without seeds (if you like it hot)

• Olive oil

• Lemon

• Flower of salt and black pepper

• Optional: sesame oil, soy and yuzu

The preparation

1. Cut into small cubes: ginger, tomato, green and/or ripe but firm mango, unripe papaya (which can replace the tomato), capers (for tuna or meat), chillies without the seeds (if you like it spicy)
   

2. Emulsify the lemon with olive oil, fleur de sel and black pepper.
   

3. I can add sesame oil, soy and yuzu.
   

4. I pour the emulsion over the small diced vegetables and keep it in the fridge so that the flavours blend (but not too much!)
   

5. Just before serving, I add the coriander or Thai basil.
   

6. I pour into a small bowl at the side where everyone can help themselves, on top of the raw fish or under the grilled or steamed fish.
   

It's ready!

Feel free to leave me a comment below and share your experience in preparing the recipe.

Bon appétit, Sonia