Fillet sashimi
Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
80 |
g |
fillet taken from the centre cut |
|
|
|
mayonnaise |
|
|
|
wasabi |
|
|
|
soy sauce |
|
|
|
white radish |
|
|
|
pickled Japanese ginger |
|
|
|
chuka wakame |
|
|
|
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.