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Recipe book

Origin
  • Asia
  • USA
  • Spain
  • Italy
  • Other Countries
  • Greece
  • Portugal
Type of dish
  • Aperitif/Tapa
  • Starter
  • Garnish
  • Main course
  • Single course
Wild Alaska Seafood
  • Sockeye Salmon
  • Black Cod
  • King Crab
  • King Salmon
  • Wild Salmon Caviar
  • Smoked Wild King Salmon
  • Ikura
  • Wild Salmon Sashimi

    Cubiertos:

    50Gr Wild Salmon
    20Gr Grated turnip
    1 Shiso leaf
    10Gr Wild Salmon roe
    10Gr Wakame seaweed (dehydrated)
    2Gr Kizami Wasabi

    Preparation

    With the help of a slicer, cut the turnip into threads and rinse them well in cold running water
    until the smell disappears.
    Keep in water in a refrigerator.
    Fillet the salmon, always against the shafts in equal slices from 12 to 16 grams.
    Place the seaweed in cold water to hydrate and drain.
    Place the turnip at the base of the plate, followed by the Shiso leaf and assemble slices of
    sashimi (salmon) in a staircase mode.
    Place some seaweed, some salmon roe and wasabi.

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