In the photo, we used the jelly to put the finishing touches to a delicious salmon tartare
Blanch the coriander.
Crush the coriander with some water and sieve.
Hydrate the gelatine in 300 ml of cold water and activate it in a bain-marie.
Add the coriander juice.
Place in a container so that you have a 1-cm thick layer and refrigerate for 12 hours.
Remove from the fridge, cut into small pieces and serve it as you wish.