Fish Mousse in Nori Seaweed

Clean the fish fillet, dice it, put it in the refrigerator seasoned with orange juice, salt and pepper and marinate it. Set aside a few cubes for the garnish. Finely grind the fish cubes, then pass them through a fine sieve. Add egg yolk and whipped cream, season with juice of one lemon, Tabasco, salt, put aside to cool.

Place seaweed leaves on the long side slightly overlapping each other, brush with a little soy sauce, soak a little, then brush the farce. Evenly distribute remaining fish cubes on top, roll the whole thing up, wrap in plastic wrap and twist the ends together. Additionally, roll in aluminum foil and cook in lightly simmering water for 20 minutes. Cool after poaching, then unwrap first and cut into slices.

Season mayo with soy and arrange on plates with slices. Garnish with lettuce.

Roll up.

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