Massimiliano Mascia's recipe: amberjack and gin and tonic.

For the yuzu gel

40 g water
10 g succu yuzu
2 g caster sugar
1 g agar agar powder

Procedure

Boil water with sugar until syrupy, add fruit juice, stir and remove from heat. Incorporate the seaweed powder, whisk and cool quickly in a blast chiller, or in water and ice, and then in the refrigerator. When the gelatin is cold, whisk until it is the consistency of a gel.

For the orange gel

50 g of orange juice
2 g granulated sugar
1 g agar agar powder
½ lime

Procedure

Dissolve the sugar in the orange juice, add the lime juice and, off the heat, the agar agar. Let cool quickly, then whisk the mixture.

For the amberjack

400 g amberjack
1 asparagus
1 yellow carrot
1 purple carrot
4 snow peas or green beans
2 radishes
1 red onion
Salt
Extra virgin olive oil
Gin spray

Procedure

Clean the fish - to reach the indicated weight you will need a specimen of about 800 g - fillet it, remove the bones and cut the slice into very thin slices, suitable for the preparation of carpaccio. Marinate the amberjack lightly by steaming it with a little gin and a pinch of salt and let it rest for the time it takes to prepare the vegetables.