SASHIMI D’ESTURGEON AU PONZU

Attilus recipe

INGRÉDIENTS

Serves 4

Fresh sturgeon fillet 200g
Ponzu sauce 4 tbsp
Toasted sesame oil 1 tbsp
Pickled daikon diced into ½ cm cubes 100g
Spring onions washed and thinly sliced 2

PRÉPARATION

1. Using a sharp knife, slice the sturgeon as thinly as possible across the fillet, then lay the slices onto a large serving platter.

2. Drizzle over the ponzu sauce and sesame oil, and leave to marinade for 10 minutes.

3. Just before serving scatter the daikon and spring onions over the top.

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