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
- Author
- Hugh Sanderson, Bar Savarin
- Servings
- 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
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.