NotesIn 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.
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursecold appetizer
Taste and Texturecrisp, herby, savory, umami
- 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
- 3 tablespoons sherry vinegar
- 1/8 teaspoon wasabi horseradish, or to taste
- 1 tablespoon soy sauce
- 1/3 cup mild olive oil
- 1/2 pound fresh tuna
- 1/2 pound smoked salmon
- 1/2 pound halibut fillets, with skin intact
- 8 wonton skins, about 5 inches square
- 1/2 cup clarified butter (see Notes)
In a small bowl, whisk together the vinegar, wasabi, and soy sauce until dissolved. Gradually whisk in the olive oil. Reserve.
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.
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.
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.
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