Tartar de salmón a la japonesa

Salmon tartar Japanese inspiration

He preparado esta otra receta de salmón crudo con la forma de un tartar pero inspirándome en la salsa del sashimi. En casa hemos preferido este plato a la opción de “tartar a la mostaza con alcaparras” presentada en otro post. Ambas son dos buenas alternativas y muy sencillas de preparar.

Salmon tartar Japanese inspiration

I have prepared this other raw salmon recipe with tartar form but as an inspiration of the Japanese sashimi sauce. At home we prefer this dish instead the “tartar with mustard and capers” published in another post. Both are two good alternatives and very easy to prepare.

Salmon tartar

 

 

La receta

Ingredientes: (Para dos personas)

    1 filete de salmón para dos personas
    1 cucharada de mirín o vino blanco
    1 cucharada de vinagre de arroz
    1 cucharada de salsa de soja
    1 cucharadita de té de azúcar
    2 láminas de gengibre en conserva
    1 diente de ajo machacado
    1 cucharada de aceite de oliva virgen extra
    Wasabi
    Para la decoración:
    2 láminas de jengibre en conserva
    Unas tiritas de piel de limón
    Huevos de salmón (opcional)
    Cebollino
    También necesitas:
    Un molde redondo

Ver la receta en LibredeLacteos.com

 

The recipe

Ingredients: (For two persons)

    1 salmon fillet for two
    1 Tbsp mirin or white wine
    1 Tbsp rice vinegar
    1 Tbsp soy sauce
    1 teaspoon sugar
    2 slices of preserved ginger
    1 clove garlic, crushed
    1 Tbsp olive oil extra virgin
    Wasabi
    To decorate:
    2 slices of preserved ginger
    A few strips of lemon peel
    Salmon eggs (optional)
    Some strips of chives
    Also need:
    Circle mold

Directions:

  1. To prepare the salmon follow the recipe instructions “Salmon tartar with mustard and capers“.
  2. For sauce, use a bowl to mix the soy sauce, olive oil, mirin, vinegar, a pinch of sugar, a little crushed garlic and ginger slices finely chopped. If you like spicy, mix a pinch of wasabi at this moment, you also have the option to put it separately and each person served like desired.
  3. Mix the salmon with the sauce carefully. Fill the molds and garnish with parsley, slices of ginger, some chopped chives and strips of lemon peel.


 

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