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Receta Sashimi "Cocktail"
by Cecelia Heer

Sashimi "Cocktail"

I've always enjoyed Nobu's "New Style Sashimi" and have been making it for at least a decade. This is a little bit of a spin on the dish, but the underlying ingredients are there. Sushi-grade tuna and salmon are served with a yuzu & soy vinaigrette, lightly cooked with a combination of warm oils, then topped with soy and bamboo smoked sesame seeds, paddlefish caviar, pickled ginger and wasabi, garnished with a salmon skin crackle. The toppings are the fun part. The salmon skin crackles are a very tasty garnish--sort of like the "olive" in a martini.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Japon Japanese
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • • 8 oz. Sushi-grade Salmon, skins reserved
  • • 8 oz. Sushi-grade Tuna
  • • 4 Tablespoons Soy Sauce
  • • 4 Tablespoons Yuzu Juice
  • • 2 Tablespoons Minced Garlic
  • • 14 Tablespoons Extra Virgin Olive Oil
  • • 4 Tablespoons Sesame Oil
  • • 1 Tablespoon Soy Sesame Seed (or White)
  • • 1 Tablespoon Bamboo Smoked Sesame Seed (or Black)
  • • 2 Tablespoons of Paddlefish caviar (or the real stuff )
  • • 1/4 cup of Daikon, shredded on a Japanese spiral slicer
  • • 2 Scallions cut on the diagonal
  • • 8 pieces of Pickled Ginger, for garnish
  • • Fresh Wasabi Root, grated on a shark-skin grater (or the tube stuff) for garnish

Direcciones

  1. Make the salmon skin crackles: Cut salmon skins into 1-inch strips. Heat a sauté pan. Add about 2 Tablespoons of the oil and fry salmon skins until very crisp. Remove from pan; place on paper towels and set aside. When cooled down, thread onto stainless steel or bamboo mini skewers. This is the garnish.
  2. Mix the soy and yuzu juices with garlic; set aside.
  3. Cut the salmon and tuna into 1/2" chunks.
  4. Combine the olive oil and sesame oil in a nonreactive small saucepan. Set over moderately high heat and bring almost to a boil (about 200°); the surface will shimmer. Remove from the heat and set aside.
  5. To make the martini (or plate):
  6. Line the bottom of four chilled martini glasses with the shredded daikon. Place equal portions of salmon and tuna in each glass. Drizzle the soy/yuzu/garlic mixture on each serving. Then, pour the warm oil mixture on each one to "lightly" sear the fish. Sprinkle the scallions and both sesame seeds on each. Add a dollop of caviar and about two slices of ginger, and another dollop of wasabi on each. Garnish each with a salmon skin crackle.