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The fish for this Sashimi is cut
very fine by a technique called sogi giri, then flavored with kombu.
Begin a day in advance as the fish is cured overnight for this
dish known as brill Kobujime. A small snapper, filleted, can be used
instead of brill.
Ingredients
- brill fillets - 200g/7 oz,
skinned
- kombu seaweed - 4 sheets (18 x
15cm/7 x 6in each)
- salt
For the vinegar dressing
- rice vinegar - 100ml/4fl oz
- bonito stock and kombu -
120ml/4fl oz/½ cup
- sugar - 7.5ml/1½ tsp
- soy sauce - 30ml/2 tbsp
Method
- Remove all stray bones from the
brill and lay it skinned side up. Slice the fish into very thin
pieces and sprinkle with salt.
- Clean the kombu seaweed (wiping
with damp towel).
- Lay the brill on a sheet of
kombu in a single layer (do no pile up the slices.) then put
another sheet of kombu on top. Repeat it with the remaining brill
and kombu.
- Wrap tightly in clear film and
put it in a large shallow dish.
- Put a book on top as a weight
and place in the fridge overnight.
- Cut the broccoli into
small florets, then boil them until tender and drain. Refresh in
cold water for 1 minutes and drain it.
- Place the ingredients for the
vinegar dressing in a saucepan and bring to boil.
- Remove the pan from the heat and
leave the dressing to cool, and then chill well. Discard the kombu
wrapping from the brill.
- Pile the brill into pyramid
shapes in four shallow plates. Pour the chilled sauce over just
before serving the brill. Serves4.
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