Salmon | tuna | kingfish | ponzu jelly | wasabi avocado | yuzu granita | parsley oil
Ingredients
Yuzu Granita:
60ml yuzu juice
2 tsp sugar
Ponzu Jelly:
25ml ponzu kombu sauce
¼ tsp yuzu juice
0.5g agar powder
Avocado Wasabi:
1 avocado
1 tbsp wasabi
½ lemon (juiced)
Parsley Oil:
1 bunch flat leaf parsley
½ lemon (juiced)
2 tbsp extra virgin olive oil
salt to taste
Sashimi cubes:
250g sashimi grade tuna loin
250g sashimi grade tuna loin
250g sashimi grade tuna loin
1 tbsp Ponzu
1 tsp Virgin olive oil
Garnish:
Micro sorrel sprouts or
Micro radish sprouts or
Micro wasibi sprouts
Method
To make the Yuzu Granita, combine 100ml water and 60 ml yuzu juice
along with sugar in a small saucepan and heat, stirring occasionally, until
sugar has dissolved. Remove from heat and pour into a small shallow tray.
Place into the freezer until set. Once set, use a fork to scrape surface of
granita into small flakes, repeat this process every 15 minutes until required
for plating.
To make the Ponzu Jelly, combine ponzu kombu sauce, yuzu juice and
50ml of water into a small saucepan over low heat and bring to a simmer.
Remove from heat, add agar and whisk in until well combined. Pour into
a 7x3cm tray and into the fridge until set. Remove from fridge and cut jelly
into 1cm x 1cm cubes and set aside on a lined tray in the fridge.
To make the Avocado Wasabi, place avocado, wasabi and lemon juice in a
bowl and mix well until smooth. Pass through a fine sieve and season to
taste. Transfer to a small piping bag and set aside.
To make the Parsley Oil, prepare a bowl of iced water and set aside. Bring
a small saucepan of water to the boil then remove from heat. Holding the
stem of the parsley, dip leaves into the boiling water for 20 seconds then
plunge straight into ice bath. Pick leaves and place into a paper towel,
discard stalks. Squeeze leaves in paper towel to remove excess moisture
and place into a blender with a lemon juice, oil and a pinch of salt. Blend
until smooth. Prepare a fine sieve lined with muslin cloth and sit over a
bowl. Transfer blended parsley oil into sieve and set aside in fridge to drip
through.
To make the sashimi cubes, with a very sharp knife cut tuna, salmon and
kingfish into 1.5 x 1.5 cm cubes and place in a bowl. Add the ponzu sauce
and virgin olive oil and gentle mix through to coat and allow to sit for 5
minutes.
To plate, place an even selection of sashimi in the middle of the plate. Place
4-6 cubes of ponzu jelly cubes along the sashimi. Using a piping bag, pipe
6 teardrops of avo wasabi. Carefully trace the sashimi with the parsely oil.
Just before serving, scrape the granita with a fork and place a generous
amount to the top
•••
Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats