Norwegian Salmon Tataki

Name: Norwegian Salmon Tataki
Cook time: 40 min
Yield: 4
Ingredients: 400 g Norwegian salmon fillet, skinned and deboned; 6 tbsp sake (rice wine); 4 tbsp soy sauce, light; 4 tbsp white wine; 2 tsp mirin; 0.5 pcs onion, yellow; 0.5 pcs celery; 2 pcs gherkins, pickled; 3 tbsp capers; lettuce

Cooked salmon or sashimi, yes thank you both! Tataki is a Japanese word for fish is fried or cooked quickly at high heat, so that the inside is still raw.

Cooking time30-40 min

Difficulty levelMedium

Servings

Ingredients

Preparation

Add salmon in boiling water for 1 minute, and then directly into ice water for rapid cooling.
Gently dry, cut the salmon into thin slices and place on a serving plate.

Sauce

Mix the liquid ingredients for the sauce.
Finely chop the onion, celery and pickles and add along with capers to the sauce.

Serve the salmon with a little sauce poured over and the rest in a bowl. Garnish with lettuce.

Tip: Mirin can be bought at International stores, and sake at a liquor store. But if you can not get hold of mirin or sake, you can use the same amount of white wine.