Info
- Course: Cold Appetizer
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 5 Times
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Sashimi Napolean
Cookbook
Yield : Serves 4
Ingredients
Vegetables:
- ¼ of a whole daikon (Japanese white radish), peeled-cut into needle-thin julienne, and soaked in ice water.
- 1 bunch radish sprouts, roots trimmed
- 4 shiso leaves (sometimes called “beefsteak”)
- 8 long fresh chives
Dressing:
- 3 tablespoons sherry vinegar
- 1/8 teaspoon wasabi horseradish, or to taste
- 1 tablespoon soy sauce
- 1/3 cup mild olive oil
Fish:
- 1/2 pound fresh tuna
- 1/2 pound smoked salmon
- 1/2 pound halibut fillets, with skin intact
Wontons:
- 8 wonton skins, about 5 inches square
- 1/2 cup clarified butter (see Notes)
Directions
Dressing:
In a small bowl, whisk together the vinegar, wasabi, and soy sauce until dissolved. Gradually whisk in the olive oil. Reserve.
Fish:
With a very sharp thin-bladed knife, very thinly slice the fish against the grain.
When cutting the halibut, slice against the skin as you would smoked salmon. Reserve.
Wontons:
Cut the wonton skins crosswise in half, making 15 pieces.
In a skillet, heat ¼ cup of the clarified butter over moderate heat. Fry the wonton skins until golden on each side, adding more butter as needed.
Remove and drain on paper towels.
To assemble:
Place a wonton skin on each of four plates. Layer the fish to fit the wonton skin, separating the fish with the wonton leaves and ending with a layer of fish layers (4 layers per plate, creating a Napoleon effect).
Tuck a shiso leaf under the corner of each Napoleon. Drain and dry the radishes and scatter with the daikon, sprouts, and chives over the top.
Sprinkle with the dressing and serve.
Notes
In a saucepan, melt 1 pound unsalted butter over moderate heat. Remove the pan from the heat and set aside for 30 minutes. Skim off the foam from the top of the melted butter. Slowly pour the clear liquid into a clean container, carefully stopping before the milky white sediment pours out. Discard the milky solids. Clarified butter will keep indefinitely sice the milk solids have been removed. Makes about 1 3/4 cup.
© Christopher Idone
Nutritional Information
Nutrients per serving
613 kcal
6 % daily value
9 % daily value
8 % daily value
575 mg
83 mg
39 g
1 g
1 g
11 g
111 mg
1019 mg
18 g
46 g
15 % daily value
