Culinary Workshop - Culinary Art - Jul. 2011
Ingredients (Serves 3-4)
| Sea bream sashimi |
120g ... Thinly sliced |
Plum Wine Marinade
| Plum wine |
3 tbsp |
| Light soy sauce |
Just under 1 tbsp |
Molokhia Jelly
| Molokhia leaves |
30g ... Quickly boiled, cooled in water, drained, and finely chopped |
| Powdered agar |
2g |
| Soup stock |
100ml |
| Salt |
1/4 tsp |
Garnish
| Green yuzu slices |
4 slices |
| Shiso flower spikes |
4 pieces |
Steps
- Marinate the thinly sliced sea bream in the plum wine marinade for at least 30 minutes.
-
Prepare the molokhia jelly: In a small pot, combine the soup stock and powdered agar, mixing well. Bring to a boil.
Add salt, remove from heat, and stir in the chopped molokhia. Pour into a mold and chill until set.
-
Arrange the evenly cut molokhia jelly and marinated sea bream on a plate. Garnish with green yuzu slices and shiso flower spikes.
Drizzle with the plum wine marinade, mixed with a small amount of soy sauce (not listed).