'Raw fish' – mixed sashimi with margarita mousse, wafers and port reduction
Item 1 of 1
- medium
- 4
- 25 minutes
With crisp wafers, sweet port reduction and a boozy margarita mousse bringing flavour and texture to the plate, Giuseppe di Iorio does little but simply dress the raw red prawns, salmon and amberjack in his colourful sashimi recipe to let the flavour shine through. As with all raw fish dishes, seek out the freshest possible produce and avoid using fish which has previously been frozen.
First published in 2016
Ingredients
Metric
Imperial
Raw fish
- 150g of salmon
- 150g of amberjack fillet
- 8 red prawns
- 1 tsp extra virgin olive oil
- salt
Wafers
- 30g of flour
- 20g of butter
- 20g of extra virgin olive oil
- 50g of egg white
- 7g of sugar syrup
- 2g of salt
- 1 tsp mustard
Margarita mousse
- 20g of tequila
- 5g of Cointreau
- 100ml of tonic water
- 1/2 lime, juice only
- 1/2 lemon, juice only
- 10g of sugar syrup
Port reduction
- 250g of port
- 100g of sugar
To serve
- 2 sheets of nori seaweed, blitzed into a powder
- chervil
- micro cress
- edible flowers
SAVE RECIPE
Equipment
- Food mixer
- Small siphon gun
- 2 siphon cartridges
Method
1
Preheat the oven to 145°C/gas mark 2
2
Begin by making the wafers. Combine the butter and flour in a food mixer. In a separate bowl, whisk the egg whites to soft peaks and gently add to the flour mixture. Continuing to mix, add the oil, syrup, salt and mustard
- 30g of flour
- 20g of butter
- 50g of egg white
- 20g of extra virgin olive oil
- 7g of sugar syrup
- 2g of salt
- 1 tsp mustard
3
Once fully combined, spread the mixture across a silicone mat to form rectangles measuring roughly 6x9cm, aiming for at least 3 per portion. Transfer the tray to the oven and bake for 15 minutes
4
Meanwhile, prepare the margarita mousse. Combine the alcohol, tonic water, citrus juices and sugar syrup in a bowl and mix well. Transfer to a siphon gun with two charges, then transfer to the fridge and leave to stand until ready to serve
- 20g of tequila
- 5g of Cointreau
- 100ml of tonic water
- 1/2 lime, juice only
- 1/2 lemon, juice only
- 10g of sugar syrup
5
For the port reduction, place a small pan over a low heat and add the sugar and port. Stir well and allow to reduce to a syrup-like consistency
- 100g of sugar
- 250g of port
6
Remove the wafers from the oven and allow to cool before serving
7
Using a very sharp knife, slice the salmon and amberjack into small, even portions (similar in shape and size to the wafers, if possible). Peel the prawns, then lightly dress the prawns and fish with a little olive oil and salt
- 150g of amberjack fillet
- 150g of salmon
- 8 red prawns
- 1 tsp extra virgin olive oil
- salt
8
To serve, swipe a line of the port reduction across each plate and sprinkle over the powdered nori. Arrange the wafers across the plate, topping each one with a piece of salmon, amberjack or prawn. Siphon mounds of margarita foam in between, then scatter over micro cress, chervil leaves and edible flowers to garnish
- 2 sheets of nori seaweed, blitzed into a powder
- edible flowers
- chervil
- micro cress
First published in 2016
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2024