Seafood｜Spring｜Vegetables｜Western｜真鯛と菜の花のカルパッチョ
Red Sea Bream and Canola Flowers Carpaccio
Culinary Workshop - Culinary Art - Mar. 2013
Ingredients (Serves 2)
| Sea Bream Sashimi | 80g ... Thinly sliced into about 10 pieces |
| Daikon Radish | 100g ... Thickly peeled and cut into 10 rectangular pieces. Steam for about 1 minute, sprinkle lightly with salt, and cool. |
| Canola Flowers | 50g ... Blanched and cooled in cold water, then squeezed |
| Tomato | Half ... Diced into 5mm cubes |
Seasonings
| Mikawa Roasted Sake | 2 tsp + 2 tsp |
| Ponzu Jelly | As needed |
Steps
- Arrange the sashimi slices on a tray, sprinkle with 2 tsp of Mikawa roasted sake, and let sit for 15 minutes.
- Sprinkle the blanched canola flowers with another 2 tsp of Mikawa roasted sake and let sit for a while.
- Place the canola flowers on the daikon radish pieces and top with the marinated sea bream sashimi.
- Arrange on a plate, garnish with diced tomato, and serve with ponzu jelly on the side.