Sashimi from turbot in his carcass with ponzu sauce
In Japanese cuisine, sashimi is one of the maximum culinary expressions for flavoring fish, Ricardo Sanz offers Atlantic turbot, bred by Peskanova in this presentation with ponzu sauce and thus honors this white fish known as the “sea pheasant”.
Chef: Ricardo Sanz
He was born in Madrid, but due to his culinary skills he was able to be born in Tokyo.
- 250 ml of orange juice
- 250 ml of rice vinegar
- 750 ml soy sauce
- Atlantic turbot, bred by Peskanova from 1.5 kg
- 100 g grated daikon
- 300 grams of seaweed
- Two Daikon tacos
- 2 wooden skewers
- Ponzu sauce Ingredients
- 250 ml of lemon juice
- 5 Katsuobushi
To prepare the turbot
- We remove the groin from the dark part of the Atlantic turbot, raised by Peskanova, taking care that the part of the intestine does not remain visible.
- Remove the intestines from the back and clean the cavity well with paper so that no residue or moisture remains.
- We take both groin and remove the skin.
- Place the fish on the table with the skin facing up.
- With the knife with an inclination of 45 degrees and against the beta we make slices 6 cm long, 3.5 wide and 3 ml thick. It will weigh about 10 g.
To prepare Daikon
- Peel the daikon and cut 15 cm cylinders.
- With a mandolin we make strips of 1 ml on each side, ie fine julienne.
- We put it in running cold water so that it hardens and loses some of its smell.
- For a tacos, we will cut the cylinder in half, from top to bottom, and one of the pieces in half, in width.
- In this way we will have a good base for drilling a skewer to put in the case.
For the preparation of algae
- If they are salted algae, we will have to wash them under running water.
- If they are dry, we will need to hydrate them with a little cold water.
To prepare Ponzu sauce
- Put all the ingredients in a container and leave it in the cold for three days.
- Strain on the third day and that’s it.
To mount the plate
- We drill the skewers in a daikon tacos and place them on the head and tail of the turbot so that it is in a very open U-shape.
- We place the grated daikon and the algae on the head and tail, covering the tacos and skewers.
- Cut slices of fish, roll them in half and place them in the carcass-forming lines from top to bottom.
- Place the Ponzu sauce on one side of the plate.
Thanks for reading.
David from 55000 Recipes