Tuna and Salmon Sashimi
Ingredients
- 400 gAtlantic bluefin tuna (cold fillet)
- 400 gOncorhynchus kisutch (skinless fillet)
- 1 pcKorean radish (finely grated)
- 8 pcshiso leaf (whole)
- 2 tspwasabi (paste)
- 60 gpickled ginger (drained)
- 100 mlsoy sauce (in a small bowl)
Method
Slices of absolute freshness, with firm and shiny flesh. Each bite literally melts on the tongue, enhanced by the bite of wasabi and the depth of soy sauce.
- 1
Carefully pat the tuna and salmon fillets dry with a clean cloth. The flesh must be very dry to prevent slipping. Remove skin and any brown parts if necessary.
- 2
Grate the Korean radish into very fine filaments. Rinse them in ice water to make them very crunchy, then dry them perfectly.
- 3
Use a long, thin-bladed knife. Slice the tuna and salmon in a single pulling motion, without sawing. Slices should be about 5mm thick with a clean cut.
- 4
Place a mound of radish on the plate. Lay shiso leaves on top, then fan out the fish slices. Add a small dollop of wasabi and the pickled ginger.
Frequently asked questions
How do you get this dish right?
- The fish should come out of the fridge at the last moment; it must be strikingly fresh.
- Never saw back and forth with your blade; that's what tears the flesh. One single motion, from heel to tip.
How long does this dish keep?
Consume immediately. Raw fish does not hold well once sliced.
