hiramasa kingfish sashimi with dirty martini dressing

Name: hiramasa kingfish sashimi with dirty martini dressing
Yield: 2
Ingredients: 330ml olive brine (you can use the brine in our olive jars!); 75ml sweet red vermouth (Hugh likes Maidenii Sweet Vermouth); 50ml sherry vinegar; 25ml dry gin (Hugh likes Saint Felix Wild Forest Gin); 1 small fillet of hiramasa (Yellowtail) Kingfish, Sashimi Grade; 1 lemon, peel and juice; Drizzle of Mount Zero Arbequina Extra Virgin Olive Oil; Drizzle of Mount Zero Yuzu Pressed Extra Virgin Olive Oil; Mount Zero Pink Lake Salt, to taste; Freshly Cracked Black Pepper, to taste

Rated 5.0 stars by 1 users

Author:

Hugh Sanderson, Bar Savarin

Servings

"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

Ingredients

Dirty Martini Dressing

330ml olive brine (you can use the brine in our olive jars!)
75ml sweet red vermouth (Hugh likes Maidenii Sweet Vermouth)
50ml sherry vinegar
25ml dry gin (Hugh likes Saint Felix Wild Forest Gin)

Kingfish

1 small fillet of hiramasa (Yellowtail) Kingfish, Sashimi Grade
1 lemon, peel and juice
Drizzle of Mount Zero Arbequina Extra Virgin Olive Oil
Drizzle of Mount Zero Yuzu Pressed Extra Virgin Olive Oil
Mount Zero Pink Lake Salt, to taste
Freshly Cracked Black Pepper, to taste

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.

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