To make the dashi: Pour cold water into a large saucepan and
place the konbu. Heat to 60/65°C for 1 hour, but never bring to
the boil (it gives a bad taste). Filter the bouillon, then pour in
the katsuobushi and heat to 85°C. Finally, add the St-Rémy®.
Flame the buri.
Prepare the tea, add the agar agar and bring to the boil. Pour
onto a small baking sheet to a thickness of 3 mm and cool. Cut
out circles with a cookie cutter.
For a crunchy garnish, cut a small julienne of kohlrabi.
Place the fish on a plate and cover with St-Rémy® dashi.
Add the veil of jelly, a dab of mayonnaise and the julienne of
kohlrabi.

Buri: typically Japanese fish, highly nutritious and rich in antioxidant vitamins, which can be replaced by mackerel or salmon.
Dashi: Japanese broth that can be replaced by vegetable broth.
Kombu: seaweed that can be replaced by a small amount of soy sauce.
Katsuobushi: fish closely related to tuna, dried, fermented,
smoked and finely grated, ubiquitous in Japanese cuisine. Dried shiitake mushrooms can be used instead.
Hojicha: powdered roasted tea, to be replaced by another Genmaicha or Oolong green tea.