Red Mullet Fillet with Sakura Cherry Leaves

Marinated sakura leaves are salted cherry leaves.

The leaves are picked young, during the cherry blossom season when the texture is still tender. Once gathered, they are blanched and marinated in salt for several days. The leaves retain subtle sweet notes and smell of cherry blossom. This is due to coumarin, which is found in cherry blossoms as well as in cinnamon bark and tonka beans.

Ingredients for 4 people:

• 4 red mullet fillets
• 3 Sakura cherry leaves

Recipe for red mullet fillet with Sakura cherry leaves:

– Heat the water (3 litres) for a broth at 75°

– Infuse 3 SAKURA leaves

– Leave to infuse until the broth is coloured, 10 to 15 minutes, the leaves will rise to the surface

– Poach the fillets for 1 to 2 minutes depending on thickness (Prefer lean white-fleshed fish)

Serve immediately and season to your liking! Enjoy your meal!