This is Salmon recipe, however, if you can get Arctic Char from Houghton Springs Fish Farm, Winterbourne Houghton, Blandford Forum, Dorset (01258 880058; firstname.lastname@example.org), you will be so happy to discover a new delicious flavour!
Salmon Marinade Sashimi
Soy marinade Salmon with wasabi horse radish サーモン漬け刺身
If you find fresh Salmon, try this way. It's simple and tasty. Great with plain rice or delicious as it is with green tea or a glass of Sauvignon blanc. The strength of soy sauce would match with New Zealand Sauvignon better.
For starter for two:
Fresh salmon fillet x 1 about 200g
Light soy sauce 50 ml
Sake 1 tsp
Mirin 1 tsp
Prepare a bowl of cold water with some ice cubes.
Bring water in a saucepan to the boil, then put the salmon fillet in for few seconds.
When the salmon surface has become white, take it out of the saucepan carefully with a flat tool to put it into the bowl of iced water.
When the salmon is chilled, take it out then pat dry with kitchen paper.
Put all the ingredients in a saucepan to boil then turn it off.
Wait until the sauce gets cooled down before marinating salmon pieces.
Pour the marinade sauce into a flat container with a lid
Cut the salmon carefully into 5mm~7mm slices then put them in the sauce for 15 minutes sealed with the lid in the fridge.
Take the salmon pieces out of the sauce and wipe the excess with kitchen paper.
Put the salmon pieces in another container sealed and leave it overnight in the fridge.
Serve the salmon Sashimi with Wasabi horse radish!
*The marinade sauce can be used again up for one week.
It is so easy to make. Do try it if you feel you’ve had enough with all the cooking! You don’t need to use the oven, you just need to freeze it and then it’s ready to eat anytime you take it out from the freezer. : )
For the crust:
Organic raw almond 30g
Dried figs 4 or 5
For the topping:
Matcha green tea power ½ tsp
Coconut cream 1 tbsp * The solidified part in a tin of coconut milk.
Dorset Honey 1tsp (optional) It’s raw honey!
Soak the almond in cold water possibly over night or just over 2 hours.
Peel the almond skin off.
Chop the figs into small pieces them put them in a mortar and pound them with a pestle until it becomes a mash.
Add the peeled almonds into the fig paste then roughly pound them with a pestle.
Prepare a shallow tray or any container then lay the almond and fig mix by pressing it down evenly.
Blend the banana and the coconut cream in a food processer with a little Matcha power.
Spoon the banana mix on top of the almond and fig crust then make the surface flat with a knife.
Put the whole cake in the freezer for half an hour.