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  • 140g Ling 10 x
  • Oil 50 ml

Yuzu Sauce


  • Burger buns 10 pc
  • Wakame (Japanese seaweed salad) 400 g
  • Mizuna lettuce 100 g
  1. Fish

    Smother the fish portions in KNORR Mixed Chilli Puree and oil, oven roast.
  2. Yuzu Sauce

    Combine KNORR Garde d'Or Hollandaise Sauceand yuzu juice.
  3. Burger

    Toast or grill the bun base and top. Fill with the ingredients.