Aji Sashimi with Sea Urchin, Heirloom Tomatoes and Daikon Apple Salad

Aji Sashimi with Sea Urchin, Heirloom Tomatoes and Daikon Apple Salad - Recipe Finder

Aji Sashimi with Sea Urchin, Heirloom Tomatoes and Daikon Apple Salad

Info

Course:
Appetizer
Total Time:
Under 2 Hours
Skill Level:
Challenging
Cost:
Splurge

Photo by:

Top Chef Masters, Season 4, Episode 3, Quickfire Challenge

Ingredients

8 ounces filet of Shima-Aji
4 tablespoons fresh sea urchin
8 heirloom tomatoes, sliced
12 teardrop tomatoes, sliced

Daikon Apple Salad:

1/4 Granny Smith apple, julienned
2 red onions, julienned
1 cup daikon, julienned

Balsamic Dressing:

1/4 cup white balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and pepper, to taste

Ponzu Dressing:

1/4 cup ponzu vinegar
1 teaspoon yuzu pepper
1 teaspoon lemon juice
1 teaspoon lemon zest

Directions

Daikon Apple Salad:

1. Mix ingredients in a bowl and set aside.

Balsamic Dressing:

1. Blend ingredients and set aside.

Ponzu Dressing:

1. Blend ingredients and set aside.

Finish:

1. Place 4 pieces of teardrop tomato and 2 slices of heirloom tomatoes on each plate.

2. Mix daikon apple salad with white balsamic dressing, divide into fourths and put on top of heirloom tomatoes.

3. Add four pieces of aji fish then sea urchin on top.

4. Drizzle ponzu vinegar dressing over the fish and sea urchin.