Japanese food｜Seafood｜Seasonal vegetables｜Winter｜鯛のからすみ和え 菜の花添え
Sea Bream Dressed with Bottarga and Canola flowers
Culinary Workshop Karinary Art 2019.Feb.
Ingredients
| Sea bream sashimi | 60g ... Cut into 2cm wide slices |
| Bottarga powder | 2 tbsp or more |
| Canola flowers | 80g ... Trim the stems and soak in cold water to crisp up |
| Mikawa roasted sake | 1 tbsp |
| Water | 2 tbsp |
| Red sprout (beni tade) | As needed |
Instructions
- Bring water to a boil and blanch the canola flowers for vibrant color, then cool in cold water and squeeze out excess water. Dilute Mikawa roasted sake with water, soak the canola flowers for about 10 minutes, and lightly squeeze them. Cut into lengths of 4-5cm.
- Coat the sea bream sashimi with bottarga powder and lightly sprinkle with salt (not listed in ingredients).
- Plate the bottarga-coated sea bream and the dressed canola flowers, and garnish with red sprouts.