A sashimi recipe full of freshness, perfect for sunny days and summer tables. (Credit: Photo provided by Chantal Tabet)
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Preparation 30 min
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Portions
1 person
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Difficulty
Medium
Ingredients All ingredients
- For the fish:
- 100 grams of sea bream
- A wedge of blood orange
- 10 grams salmon roe
- 2 pieces of edible flowers
- 2 ml olive oil
- 3 slices celery
- 2 raspberries, halved
- 3 fresh mint leaves
- Zest of one orange
- Zest of one lemon
- A few pink peppercorns
- 60 grams sauce vierge
- For the sauce vierge:
- 20 grams lemon juice
- 20 grams orange juice
- 2 garlic cloves
- 2 pieces of ginger
- Zest of one lemon
- Zest of one orange
- A bit of salt, spices
- 20 mg olive oil
- 4 red chili peppers
Preparation Le sashimi de dorade de chef Chantal Tabet
For the sauce vierge:
- In a blender, mix all the ingredients, then set aside in the refrigerator.
For the fish:
- Slice the raw fish into very thin strips.
- Segment the orange.
- Zest an orange.
- Zest a lemon.
- Arrange the sashimi on a platter.
- Pour the sauce over the top, then add the red chili cut into small cubes.
- Add a few orange segments.
- Sprinkle 10 grams of salmon roe over the fish.
- Add the halved raspberries.
- Add the lemon and orange zests.
- Add extra pink peppercorns if needed.
- Garnish with the edible flowers.
Le sashimi de dorade de chef Chantal Tabet
-
Preparation 30 min
-
Portions
1 person
-
Difficulty
Medium
Ingredients All ingredients
- For the fish:
- 100 grams of sea bream
- A wedge of blood orange
- 10 grams salmon roe
- 2 pieces of edible flowers
- 2 ml olive oil
- 3 slices celery
- 2 raspberries, halved
- 3 fresh mint leaves
- Zest of one orange
- Zest of one lemon
- A few pink peppercorns
- 60 grams sauce vierge
- For the sauce vierge:
- 20 grams lemon juice
- 20 grams orange juice
- 2 garlic cloves
- 2 pieces of ginger
- Zest of one lemon
- Zest of one orange
- A bit of salt, spices
- 20 mg olive oil
- 4 red chili peppers
