INGREDIENTS:
- A piece of butterfish loin
- 1 jar of Spherika black lumpfish roe
- Tiger milk
- Toasted corn
- salt maldon
- Lime
- truffle paste
PREPARATION:
- Cut the fish loin into thin slices and marinate in leche de tigre for a few minutes.
- Let drain and place them on a plate and accompany with some lumpfish roe, Maldon salt, a little truffle paste and a little toasted corn.
SERVINGS: 4
