We started with a nice glass of wine prior to cooking anything. Then we got to work on the hamachi shots.
(Side note from posting food posts: take one photo with all ingredients)
Hamachi/Salmon Shooters
Serve in porcelain spoons or shot glasses
1/2 pound sashimi grade hamachi (yellow tail tuna) or Sake (salmon);
1 scallion (green onion) cut thinly on the bias - only the white part;
1 jalapeno, cut cross-wise;
1 knob of fresh ginger, sliced thinly (use vegetable peeler) and cut in to 3mm-wide pieces then fried until crispy in vegetable oil (or some other neutral-flavoured oil)
1 cup yuzu ponzu sauce;
Sea salt;
Truffle oil
1 small bunch of micro-greens (preferably Mizuna)
Place 1 tsp of yuzu ponzu in each serving spoons;
Add a small pinch of mizuna (or other micro-green);
Add slices of sashimi fish (cut at angle, against the grain of the fish);
add one slice of Jalapeno;
add one piece of fried ginger;
add sprinkle of sea salt;
add two to three drops of truffle oil
Serve immediately.
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