Saadiyat Roll

Methods and Directions

• Heat the white balsamic vinegar until it reaches 80 C. Add half of the Chamomile, infuse it covered for 10 minutes, then strain it
• Cut the cucumber in thin slices and marinate with the white balsamic and chamomile pickling liquid in a vacuum bag for at least 5h

• Mix 5g of chamomile with 10g of Maldon salt
• Rub the yellowtail with the chamomile salt and cure it for 1h

• Wash the sea lettuce and soak it in water for 10m

• Soak the rice vermicelli in hot water and strain it

• Prepare a chamomile infusion, let it cool down and hydrate the rice paper in it

• Pick the herbs and flowers
• Cut the blueberries in halves;
• Make a roll with the pickled cucumbers, the pea cress, half of the blue berries, mint and some rice vermicelli;
• Slice thinly the cured yellowtail and place it on the top of the rice paper roll;
• Tie theroll with one rice vermicelli;
• Finish with one piece of blueberries, some sea lettuce, lemon basil and the dill flower.