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Dorade, spherification de vinaigre balsamique, spuma de fume et œuf de caille poche
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| 35g | dorade avec peau couper rectangulaire |
| 1 tranche | pain de mie de 25cm |
| 3dl | fumé de poison |
| 10 cs | crème fraîche |
| 0,5cc | lécithine de soja |
| Sel | |
| poivre | |
| 1 œuf de caille écaillé et poché | |
| 100ml | vinaigre balsamique à la truffe planche |
| 1,5g | alginate |
| 100ml | eau |
| 10g | chlorure de calcium |
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