CORIANDER JELLY

You'll need:

1 bunch of coriander 6 gelatine leaves

In the photo, we used the jelly to put the finishing touches to a delicious salmon tartare

Step 1

Blanch the coriander.
Step 2

Crush the coriander with some water and sieve.
Step 3

Hydrate the gelatine in 300 ml of cold water and activate it in a bain-marie.

Add the coriander juice.
Step 4

Place in a container so that you have a 1-cm thick layer and refrigerate for 12 hours.
Step 5

Remove from the fridge, cut into small pieces and serve it as you wish.