Fruits｜Seafood｜Seasonal vegetables｜Western food｜Winter｜さよりと菜の花・八朔サラダ
Halfbeak and Canola Flowers Hassaku Citrus Salad
Cooking Studio Culinary Art 2020.Feb.
Ingredients
| Halfbeak (for sashimi) | 1 fish ... fillet into three pieces, slice diagonally into 3-4cm pieces |
| Canola Flowers | 40g |
| Hassaku orange | 1/2 ... peel and separate segments |
| Fiddlehead fern | 4 pieces |
| Radish | 2 ... sliced |
Dressing
| Yuzu pepper | 1 tsp |
| Lemon juice | 2 tsp |
| Light soy sauce | 1/2 tsp |
| Sugar | A pinch |
| Olive oil | 2 tsp |
Procedure
- Boil the canola flowers in salted water. Cool them in cold water, squeeze out excess moisture, and cut into bite-sized pieces. Prepare the fiddlehead ferns in the same way.
- Make the dressing.
- Lightly coat the halfbeak slices in the dressing from step 2. Arrange the canola flowers, Hassaku orange, fiddlehead ferns, radish, and halfbeak on a plate, and drizzle the remaining dressing over the top.