“New style sashimi in a martini glass”
· 8 oz. Sushi-grade Salmon, skins reserved
· 8 oz. Sushi-grade Tuna
· 4 Tablespoons Soy Sauce
· 4 Tablespoons Yuzu Juice
· 2 Tablespoons Minced Garlic
· 14 Tablespoons Extra Virgin Olive Oil
· 4 Tablespoons Sesame Oil
· 1 Tablespoon Soy Sesame Seed (or White)
· 1 Tablespoon Bamboo Smoked Sesame Seed (or Black)
· 2 Tablespoons of Paddlefish caviar (or the real stuff )
· 1/4 cup of Daikon, shredded on a Japanese spiral slicer
· 2 Scallions cut on the diagonal
· 8 pieces of Pickled Ginger, for garnish
· Fresh Wasabi Root, grated on a shark-skin grater (or the tube stuff) for garnish
Make the salmon skin crackles: Cut salmon skins into 1-inch strips. Heat a sauté pan. Add about 2 Tablespoons of the oil and fry salmon skins until very crisp. Remove from pan; place on paper towels and set aside. When cooled down, thread onto stainless steel or bamboo mini skewers. This is the garnish.
Mix the soy and yuzu juices with garlic; set aside.
Cut the salmon and tuna into 1/2" chunks.
Combine the olive oil and sesame oil in a nonreactive small saucepan. Set over moderately high heat and bring almost to a boil (about 200°); the surface will shimmer. Remove from the heat and set aside.
To make the martini (or plate):
Line the bottom of four chilled martini glasses with the shredded daikon. Place equal portions of salmon and tuna in each glass. Drizzle the soy/yuzu/garlic mixture on each serving. Then, pour the warm oil mixture on each one to "lightly" sear the fish. Sprinkle the scallions and both sesame seeds on each. Add a dollop of caviar and about two slices of ginger, and another dollop of wasabi on each. Garnish each with a salmon skin crackle. Serves 4