Fillet sashimi

Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.

Fillet sashimi

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fillet taken from the centre cut









soy sauce



white radish



pickled Japanese ginger



chuka wakame




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.

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