Not Just Sushi: 3 Unusual Raw Fish Recipes

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Not Just Sushi: 3 Unusual Raw Fish Recipes
Not Just Sushi: 3 Unusual Raw Fish Recipes

Video: Not Just Sushi: 3 Unusual Raw Fish Recipes

Video: Not Just Sushi: 3 Unusual Raw Fish Recipes
Video: Sashimi | Different kind of japanese raw fish 2023, June
Anonim
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Raw fish dishes, once part of only a few of the world's cuisines, are gaining more and more popularity today, transforming from traditional regional recipes into real delicacies. Together with the chef of the yacht restaurants "Chaika" and "Lastochka" Domenico Filippone, we figure out how to prepare and what to serve dishes using raw fish.

Seabass Crudo

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A light white wine with pronounced citrus notes is recommended for this dish - the fresh mineral structure of the drink will successfully emphasize the tender meat of the sea bass and the piquancy of the sauce.

Ingredients:

  • Sea bass fillet 200 g
  • Yuzu sauce with truffle 40 g
  • Green onion feathers 10 g
  • Salmon caviar 10 g
  • Frize salad 2 g
  • Lime 1 pc.
  • Watercress 6 pcs.

Cooking method:

Cut the sea bass fillet into thin slices, put on a plate. Drizzle with Yuzu sauce, garnish with green onions, red caviar, frisee and watercress salad, and lime wedges. Serve chilled immediately after cooking.

Scallop crudo with vegetables

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Champagne with a citrus-floral aroma, as well as the aroma of muffins and spices, will serve as an excellent complement to the dish and will give the right aftertaste due to its expressive acidity and delicate mineral texture.

Ingredients:

  • Scallop fillet 100 g
  • Peeled avocado 50 g
  • Concasse tomatoes (without seeds) 50 g
  • Yuzu sauce 60 g
  • Basil 2 g
  • Truffle black 2 g
  • Watercress 2 pcs.
  • Lime 1 pc.

Cooking method:

Cut the scallop fillet into thin slices. Cut the concasse and avocado tomatoes into 1 by 1 cm cubes. Add the basil, cut into strips, and season with Yuzu sauce. Put the seasoned vegetables in a sink or on a plate, and a scallop on top. Drizzle with yuzu sauce and garnish with watercress, black truffle and lime wedge.

Salmon tataki

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The dish is recommended to be combined with Riesling white wine. With hints of jasmine, citrus and porcini mushrooms, this vibrant variety will accentuate the complex sauce and mild salmon flavor (see also: 10 food and wine pairing tips from the sommelier).

Ingredients:

  • Salmon fillet 100 g
  • Avocado 140 g
  • Sibulet onion 4 g
  • Capers 5 g
  • Sesame seed 3 g
  • Olive oil 1 tsp
  • Sea salt 2 g
  • Ground black pepper 3 g

For the sauce:

  • Oyster sauce 1 tbsp l.
  • Soy sauce 0.5 tbsp l.
  • Rice vinegar 1 tbsp l.
  • 1/2 clove garlic
  • Green onions 10 g
  • Ginger root 5 g
  • Sesame oil 0.5 tbsp. l.
  • Granulated sugar 1 tsp

Cooking method:

Finely chop the onion, garlic and ginger on a fine grater. Mix all the ingredients for the sauce in one container with the resulting blank. The sauce is ready.

Rub the peeled avocado on a coarse grater, add the sibulet onion, cut into rings. Season the blank with the prepared sauce, add salt and pepper to taste. Mix. Form 6 small slides from the resulting mass, put on a plate. Cut the salmon into slices (6 pieces), add salt and pepper to taste, brush with olive oil and lightly grill / pan on all sides.

Put the resulting salmon on top of the avocado. Decorate with capers, sprinkle with sesame seeds.

Domenico Filippone
Domenico Filippone

Domenico Filippone

Photo: Getty Images, Press Services Archive

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