hiramasa kingfish sashimi with dirty martini dressing
"I came up with this recipe as I had some leftover brine from the olives, and wondered what it would be like to make a dressing with it. Suffice to say, it worked! This recipe is great for the home cook, tastes delicious and looks really great, too!” - Hugh Sanderon, Bar Savarin
2
Hugh Sanderson, Bar Savarin
Directions
Lightly whisk all dressing ingredients together and put aside.
With a peeler, remove the zest of 1 lemon. With a knife, remove any white pith that may remain, then julienne the peel.
Bring a small pot of water to a boil and blanch the julienned lemon zest for 30 seconds. Strain and rinse. repeat this process two more times.
Finely slice Kingfish and in a bowl season with a little fresh lemon juice and salt.
Arrange on a plate, and generously spoon the martini dressing over the sliced Kingfish. Drizzle with Mount Zero Arbequina olive oil and a small amount of Mount Zero Yuzu oil.
To finish, garnish with the julienned lemon zest. Then, with a tight grind, season with cracked black pepper.
