[ Salmon, avocado and cucumber salad with kanzuri dressing ]
Serves 4 as starter
400g Sashimi Quality Salmon
2 Ripe avocados
1 large shallot, grated
2 Tbsp+2tsp(40ml) Japanese soy sauce
2 Tbsp(30ml) Rice vinegar
2 tsp(10ml) water
1 tsp(5ml) sugar
1.5 tsp(7.5ml) Kanzuri
1 pinch fine sea salt
1 pinch ground pepper
1 Tbsp+1 tsp(20ml) Sesame oil
1 Tbsp+1 tsp(20ml) Extra virgin olive oil
Above makes 150ml dressing
Optional crispy leek
1 leek, white part
200ml vegetable or sunflower oil
Buy a sashimi quality salmon from your local fishmonger, filleted, deboned and skinned, on the day you make the dish.
Optional – wash 20cm white part of the leek, cut in half lengthwise, slice them thinly diagonally. Heat the oil in a small saucepan over low heat, add the leek from the beginning. Cook over low heat until the leek turns slightly brown and crispy. When they are ready, bubbles around the leek disappears, it should take between 60-90 minutes. Use the leek for the topping, the oil is so aromatic, you can use it for soup garnish, salad dressing, or simply for stir frying.
Wash the salmon in cold water. Dry the surface with kitchen paper or clean cloth.
Make kanzuri dressing by combining all ingredients together. For the best result, make the dressing a day before. The dressing will keep in the fridge for a week.
Cut salmon, cucumber and avocado into small dice, roughly 1.5cm cubes.
Scatter (4) on a serving plate. Pour the dressing evenly. Add the optional crispy leek on top to serve.
[ Seabream and mango sashimi salad ]
Serves 4 as starter
1 sashimi quality seabream, filleted and skinned 1/2 mango 1/4 Pomegranate Handful of coriander 30ml Shiho ponzu yuzu katsuo 10ml sesame oil 20ml extra virgin olive oil
Buy a sashimi quality sea bream from your local fishmonger, filleted, deboned and skinned, on the day you make the dish. You should have 4 small fillets
Wash the sea bream fillet in cold water. Dry the surface with kitchen paper or clean cloth.
To slice the seabream, it is ideal to use a sharp knife with long blade. Place the first fillet in the chopping board skin side down, tail end on the left. (if you are lefthanded you may put the tail end on the right) Hold the knife in right hand, place it diagonally at 25-30 degrees close the chopping board while holding the fish very lightly with left hand stretching all fingers away from the knife. Slice the fish thinly in one stroke. Repeat the process for all fillets. If you find it difficult, cut the fish in fine strips.
Slice the mango in similar size and thinness to the fish.
Lay the fish and mango alternately on a serving plate overwrapping each other.
Heat the sesame oil and olive oil in a frying pan until smoke starts emerging
Pour Shiho ponzu yuzu katsuo over the seabream and mango evenly. Pour the hot oil over them immediately after.