SALMON AND GOLD SASHIMI
- Difficulty easy
- Preparation 30 minutes
- Tipology second course
- Portions 4
- 300 g wild salmon fillet
- 2 strips of dehydrated wakame algae
- 1 teaspoon of ginger juice
- 23 kt Edible Gold Chef flakes
Remove skin and bones, wrap the salmon fillet in transparent food film. Freeze it at -18°C for at least 96 hours.
When it is still frozen, cut the fillet into cubes of homogeneous thickness, making clean cuts with a flat-bladed knife. Complete defrosting in the fridge for about 20 minutes.
Meanwhile, cut the Wakame seaweed into small pieces and leave it to soak in cold water for about 10 minutes. Bring the water to a boil. As soon as the water starts boiling, turn off the heat and let it rest for 5 minutes. Add a teaspoon of ginger juice, made from freshly grated root.
Place the salmon fillets on a bed of seaweed. Using kitchen tongs, decorate each piece with 2 or 3 Gold Chef flakes.