BALIK SASHIMI ON A BED OF MANGO WITH AVOCADO TARTARE

26/10/2015

Ingredients:

1 Balik Sashimi (approx. 360 g)

2 mangoes

3 avocados

1 lemon

60 g watercress

Drizzle of olive oil 10 ml basil oil

Fleur de sel

Fine salt

Ground white pepper

 

1. Cut the avocado in half, remove the stone and peel the halves. Cut into strips, then into cubes. Cut two large slices around 0.5 cm thick either side of the mango stone, peel them and use a rectangular cooking ring to cut a rectangle.

2. Position the cooking ring with the mango on the serving plate. In a bowl, mix the cubes of avocado with a dash of fresh lemon juice, fine salt and ground white pepper.

3. Place the avocado mixture to the mango in the cooking ring and press gently using a spoon.

4. Using a long, sharp knife, cut the Balik Sashimi into thin diagonal slices. For best results, cut the salmon with single knife strokes. Carefully remove the cooking ring and place the thin slices of Balik Sashimi on the avocado.

5. For the garnish, mix the watercress with a dash of fresh lemon juice, olive oil and fleur de sel. Decorate the plate with the watercress and a drizzle of basil oil.

 

WINE PAIRING SUGGESTIONS:
You can't beat a Chardonnay, but why not try an oaky, exuberant American?

 

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