Recipe Tip: Italian Sashimi - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Japanese meets Italian! Raw fish is prepared the Italian way with cucumber, tomatoes and herbs providing an extra freshness kick.
- 1 teaspoon(s)sugar
- 1 clove(s)garlic
- 100 mllemon juice
- 4anchovy fillets (brined anchovies are best)
- 2 tablespoonsricotta cheese
- 100 mlolive oil
- 3medium sized cucumbers
- 250 gripe tomatoes
- 2spring onions
- 1400 gred mullet fillet (from 1-2 red mullets, depending on size)
- somebasil and oregano
- somesalt and pepper
Step 1Using an immersion blender or food processor, blend the sugar, garlic, lemon juice, anchovies, ricotta, and olive oil until smooth. Season with salt (note: the anchovies are already salty!).
Step 2Halve the cucumbers, deseed and cut into 1-1.5cm thick pieces. Cut tomatoes into 1-1.5cm thick pieces. Cut the spring onion into rings 0.5cm thick. Marinate all the vegetables with a third of the salsa.
Step 3Fillet the red mullet and remove the bones with a pair of bone tongs. Remove the skin from the fillets and cut into pieces about 3 x 2cm. Alternatively, have your trusted fishmonger prepare it for you.
Step 4Arrange the sliced fish on the plates and pour over a third of the salsa. Scatter the marinated vegetables on top. Garnish with basil, oregano and the remaining salsa, season well with pepper and serve immediately.
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