Italian Sashimi
Japanese meets Italian! Raw fish is prepared the Italian way with cucumber, tomatoes and herbs providing an extra freshness kick.
Raw fish is not only eaten in Japan – it is also enjoyed crudo in many areas of Italy. We refine the fish here with a little lemon juice. As with ceviche, the acid allows the fish meat to "cook" a little, which gives it a particularly good bite.
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | teaspoon(s) | sugar |
| 1 | handful | garlic |
| 100 | ml | lemon juice |
| 4 | anchovy fillets (brined anchovies are best) | |
| 2 | tablespoon(s) | ricotta cheese |
| 100 | ml | olive oil |
| 3 | medium sized cucumbers | |
| 250 | g | ripe tomatoes |
| 2 | spring onions | |
| 1400 | g | red mullet fillet (from 1-2 red mullets, depending on size) |
| some | basil and oregano | |
| some | salt and pepper | |
- Using an immersion blender or food processor, blend the sugar, garlic, lemon juice, anchovies, ricotta, and olive oil until smooth. Season with salt (note: the anchovies are already salty!).
- Halve the cucumbers, deseed and cut into 1-1.5cm thick pieces. Cut tomatoes into 1-1.5cm thick pieces. Cut the spring onion into rings 0.5cm thick. Marinate all the vegetables with a third of the salsa.
- Fillet the red mullet and remove the bones with a pair of bone tongs. Remove the skin from the fillets and cut into pieces about 3 x 2cm. Alternatively, have your trusted fishmonger prepare it for you.
- Arrange the sliced fish on the plates and pour over a third of the salsa. Scatter the marinated vegetables on top. Garnish with basil, oregano and the remaining salsa, season well with pepper and serve immediately.
Tip:
There's plenty of fish in the sea! Of course, you can also use other really fresh fish for the recipe. However, white-fleshed fish such as sea bass and sea bream are ideal, as is Arctic char.
