Sashimi Napoleon
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
65
Spice
56
Sweetness
65
Sourness
40
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
2 tbsps
Mayonnaise (good quality)2 tbsps
Rice Vinegar2 tbsps
Soy Sauce1 cup
Olive Oil1 bunch
Radish (sprouts)Directions:
1
Cut 1/4 pound of the tuna against the grain into 12 thin slices
2
Finely chop the other 1/2 pound for the tartare
3
To prepare the tartare base, combine all the ingredients and mix well
4
Add the chopped fish and stir lightly to combine
5
To prepare the crispy wontons, in a saucepan, pour in the oil to a depth of 1-inch and heat to 375 degrees
6
Add the wonton skins and fry, turning once, for 8 to10 seconds on each side, until light golden brown
7
Keep the wontons flat by using tongs to uncurl them
8
Using a wire skimmer, transfer to paper towels to drain
9
Allow to cool
10
In a bowl, combine all the ingredients for the dressing and mix well
11
To assemble, first roll the tuna slices up into rose-shaped bundles
12
Reserving 2 tablespoons of the radish sprouts, stack in the following order: wonton skin, 1/6 of the tartare mixture, shiso leaf, wonton skin, 1/6 of the smoked salmon, radish sprouts, wonton skin, 2 tuna rolls
13
Sprinkle the top of the each napoleon with the reserved radish sprouts
14
Drizzle 3 tablespoons of the dressing around each plate
15
Garnish with pickled ginger and tobiko
16
To serve, cut through the entire stack with a knife, and smash the layers together with a fork to blend the flavors