Bream sashimi and sakè sauce

Serves 1:
200 g bream, 5 g salt, 5 g sugar, a bunch of valerian, a bunch of curly endive, a bunch of red Italian radicchio, a handful of grated carrots, some cherry tomatoes.


For the sauce:
5 g sakè, 10 g soy sauce, 50 g extra virgin olive oil, juice of 1/4 lemon, 1/4 of garlic clove, 1 basil leaf.

Remove the bones and skin from the bream. Divide the fillets lengthwise and cut them into slices. Lay them out in the plate with the mixed salad. Dress the dish with well-shaken sakè sauce. For the sauce: put the soy sauce, the sakè, the extra virgin olive oil, the chopped garlic and basil and lemon juice in a bowl. Whip and filter with a sieve.