Here is a delicious recipe from Chef Hiro Sone that Sashimi lovers everywhere will adore. It’s full of flavor, light and fresh, which makes it just perfect for summer. Enjoy!
Hamachi, Sashimi with Salad of Champignon de Paris and Truffle Soy Vinaigrette
By Chef Hiro Sone, Napa Valley, CA
1 (10 -12 oz). Hamachi Filet (super fresh, blood line removed)
1 tbls. Minced Shallots
16 Champignon de Paris (white button mushroom, super fresh, tight caps)
2 tspn. Lemon Juice
1/2 tspn. Dijon Mustard
3 tbls. Extra Virgin Olive Oil
Salt and Pepper
2 cups Upland Cress (loosely packed)
12 Matchsticks of Daikon
2 Red Radish (Sliced)
12 Sun Gold Tomatoes (stemmed, cut into halves)
1/2 tspn. White Truffle Oil
3 tspn. Ponzu Oil
1. Slice the Hamachi into about 1/4 inch thick. Arrange them on four cold serving plates.
2. Slice the mushroom into 1/8 inch thick, then combine with the shallots, lemon juice, mustard and 2 tbls. of the olive oil in a mixing bowl. Season with salt and pepper;
3. Divide them into 4 mounds on the sashimi. Arrange the upland cress and the radish on the mushroom.
4. Top with the daikon. Place the tomato around the sashimi. Drizzle the rest of the extra virgin oil, truffle oil, and Ponzu over, and serve.