Fillet sashimi
Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.
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Ingredients
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80 |
g |
fillet taken from the centre cut |
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mayonnaise |
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wasabi |
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soy sauce |
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white radish |
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pickled Japanese ginger |
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chuka wakame |
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wasabi |
Preparation method
- Trim the centre cut fillet which is the best cut to use for this preparation.
- Cut the fillet lengthwise into four pieces and then cut into fine slices.
- Season the mayonnaise to taste with the wasabi and just a few drops of soy sauce.
- Dip the slices of fillet into the soy sauce and arrange them on the plate so that they slightly overlap.
- Garnish with a dot of the wasabi mayonnaise, the white radish, pickled ginger, wakame, soy sauce, and wasabi.
Serving suggestions
- As a starter.
- As part of a composition with several preparations of beef such as steak tartare and beef tataki.