Grilled zucchini with ponzu sauce and pike caviar
Cooking
Step 1
For the ponzu sauce, combine soy sauce, rice wine, ginger root, lime zest and juice, and smoked tuna flakes and let steep for a day. Strain the sauce and mix with mayonnaise. Pour into a siphon.
Step 2
Zucchini cut into thin strips. Mix the olive oil and ginger juice, pour over the zucchini mixture and send to the grill pan until tender.
Step 3
Put the zucchini on the board, knock out a few drops of ponzu sauce through the siphon, decorate with pike caviar. Serve with a wedge and fresh lime zest.
Ingredients
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