Amberjack sashimi in fresh kiwi-cucumber gazpacho

• For the velvety gazpacho

• 1 Medium cucumber

• 1 Medium kiwi

• 10 Fresh mint leaves

• 1 stems Shomit or chives

• 1 teaspoon Freshly squeezed lemon juice

• 3 drops liquid sweetener

• 1 teaspoon Quality olive oil

• 2 ice cubes

• 1 pinch Atlantic salt

• For salsa baranoise

• 20 g Green Apple (Granny Smith)

• 15 g cucumber

• 1 teaspoon Freshly squeezed lemon juice

• 1 pinch Atlantic salt

• for assembly and serving

• 100 g Fresh Amberjack Filet

• 1 a handful Red pomegranate seeds

• 1/2 Spicy green chili

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1. 1

   Slice the Amberjack fillet with a sharp knife into 7 to 10 thin sashimi slices.

2. 2

   Chop the green apple and the hard green part of the cucumber into tiny, precise cubes about 2 mm in size.

3. 3

   Slice the green chili into thin rings.

4. 4

   Peel the cucumber and kiwi completely for the gazpacho.

5. 5

   Transfer the peeled cucumber, kiwi, mint, shallots, lemon juice, sweetener, olive oil, ice and salt to the blender, and grind at high speed for about a minute until a uniform puree is obtained.

6. 6

   Strain the mixture through a fine sieve directly into a bowl to maintain a thick texture, and cool well in the refrigerator.

7. 7

   Place the sashimi slices freely in the center of the plate and pour the cold gazpacho around and between the slices.

8. 8

   Season the diced apple and cucumber with a drop of lemon juice and a pinch of salt and place a small mound of salsa on top of each slice of fish.

9. 9

   Sprinkle pomegranate seeds and green chili rings around and serve.