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Meyer Lemon Jam<\/strong><\/p>\n Remove the lemon peels, avoiding the white Raw fish and shellfish<\/strong><\/p>\n Accompaniment<\/strong><\/p>\n Condiments<\/strong><\/p>\n Cook the resina beans in salted water, drain them and set them aside. Do the same with the peas and put them in water and ice, the pods will come off. Clean the coloured cabbages and cut them into small pieces, keep the ends and cut them into the same size as the peas. Do the same with the radishes.\n
\npart and recover the pulp by cutting them raw
\nCook them in water and sugar until you obtain
\na smooth and homogeneous jam<\/p>\n\n
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\nMix all the vegetables and season them with all the condiments, finding a balance of flavours, drain to remove excess seasoning.
\nTake all the fish and shellfish, clean them and prepare them all the same size to create a checkerboard pattern, put them in a serving tray and season them with ponzu, olive oil, anchovy sauce and ground pepper.
\nTo serve, place the square mould on your plate, add a generous spoonful of vegetables inside, flatten them well and now, one at a time, assemble the checkerboard of fish and shellfish, leaving the central space empty.
\nFinish the dish with small pieces of Cremona mus- tard, the flowers and their shoots, and a spoonful of caviar in the centre.
\nFinish with a few drops of Meyer lemon.<\/p>\n![](\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2022\/09\/2022-06-09-12.51.00\u00a9f.rossi_-scaled.jpg\")
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