Recipe book

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.