Sashimi
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Sashimi made with fresh fish and good drippings for the pasta. The sashimi is made from salmon or whitefish seasoned with Asian spices.
Ingredients for four
200g fresh salmon silk (whitefish cooks well) 2 tbsp toasted sesame seeds and 1 tbsp of chopped sesame seeds.
Radish and ginger salad
50g radish 2 cm thick2 dl water 2 tbsp sugar 2 tbsp salt 2 tbsp vinegar
Wasabi mayonnaise
1 teaspoon wasabi 1 tablespoon mayonnaise
Prepare a salmon flake in one square “rodo”. You can freeze the fillet of the whitefish.
Freeze the fish for 24 hours (freezing is recommended because of parasites). Take to defrost. It is easiest to slice the whitefish when it is still warm.
Peel and slice the radish and ginger into a fine stick and place in a cup. Bring the stock ingredients to the boil. Pour the stock into the cup so that the radish and ginger are covered. Bring to a simmer and transfer to the cupboard when cool.
Suspend the salad ingredients in a colander to drain. Take the salmon stick and dry it with kitchen paper. Then roll it in toasted sesame seedsä. Cut into mouthful-sized sashimi. You can arrange the pike slices neatly on a plate and sprinkle the sesame seeds on top.
Mix the wasabi mayonnaise and place in a bag. Remove the corner from the bag and spread over the sashimi (with the sashimi on its side, so the gorgeous salmon flesh sits well). Sprinkle a little radicchio-ginger salad over the wasabi mayonnaise.
