Sashimi De Thon Sakana Recipe
Vichyssoise de maïs, caviar de lime, salade de fenouil et romanesco, huile de roquette, wasabi.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sashimi
Vichyssoise de maïs
Caviar de lime
Salad
Rocket oil
Method
Preparation of Vichyssoise de maïs
- 1
Cook the Vegetables
In a pot, combine corn kernels, chopped leeks, diced potato, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the vegetables are tender.
- 2
Blend the Soup
Remove from heat and let cool slightly. Blend the mixture until smooth, then return to the pot. Stir in heavy cream and season with salt and black pepper. Chill in the refrigerator.
Preparation of Caviar de lime
- 3
Prepare the Caviar
In a small saucepan, heat lime juice and agar-agar over medium heat, stirring constantly until the agar-agar dissolves. Remove from heat and let cool slightly, then using a dropper, drop the mixture into a bowl of cold oil to form caviar beads. Let them set for a few minutes.
Preparation of Salad
- 4
Preparation of Rocket Oil
- 5
Plating the Dish
- 6
Assemble the Dish
On a plate, pour a portion of chilled vichyssoise, place slices of sashimi tuna on top, add the fennel and romanesco salad, and garnish with caviar de lime and rocket oil. Serve with wasabi on the side.
