Sashimi Napoleon
Sashimi Napoleon
- Level: Advanced
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 724
- Total Fat
- 41
- Saturated Fat
- 6
- Carbohydrates
- 59
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 29
- Cholesterol
- 52
- Sodium
- 1036
- Total: 45 min
- Prep: 40 min
- Cook: 5 min
- Level: Advanced
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 724
- Total Fat
- 41
- Saturated Fat
- 6
- Carbohydrates
- 59
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 29
- Cholesterol
- 52
- Sodium
- 1036
- Total: 45 min
- Prep: 40 min
- Cook: 5 min
Ingredients
3/4 pound sashimi grade tuna
Tartare Base:
2 tablespoons good quality mayonnaise
1 teaspoon Vietnamese garlic-chili sauce
2 tablespoon chopped green onion, white and green parts
2 teaspoons tobiko (flying fish roe)
1 tablespoon chopped fresh cilantro leaves
Crispy Wontons:
Peanut oil, for frying
18 (3-inch-square) wonton skins
Dressing:
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup olive oil
2 tablespoons wasabi paste
2 teaspoons ground toasted sesame seeds
For assembly:
1 bunch radish sprouts
8 shiso leaves
1/4 pound smoked salmon, thinly sliced
1/2 cup sliced pickled ginger, for garnish
1 tablespoon tobiko (flying fish roe), for garnish
Directions
- Cut 1/4 pound of the tuna against the grain into 12 thin slices. Finely chop the other 1/2 pound for the tartare.
- To prepare the tartare base, combine all the ingredients and mix well. Add the chopped fish and stir lightly to combine.
- To prepare the crispy wontons, in a saucepan, pour in the oil to a depth of 1-inch and heat to 375 degrees. Add the wonton skins and fry, turning once, for 8 to10 seconds on each side, until light golden brown. Keep the wontons flat by using tongs to uncurl them. Using a wire skimmer, transfer to paper towels to drain. Allow to cool.
- In a bowl, combine all the ingredients for the dressing and mix well.
- To assemble, first roll the tuna slices up into rose-shaped bundles. Reserving 2 tablespoons of the radish sprouts, stack in the following order: wonton skin, 1/6 of the tartare mixture, shiso leaf, wonton skin, 1/6 of the smoked salmon, radish sprouts, wonton skin, 2 tuna rolls.
- Sprinkle the top of the each napoleon with the reserved radish sprouts. Drizzle 3 tablespoons of the dressing around each plate. Garnish with pickled ginger and tobiko.
- To serve, cut through the entire stack with a knife, and smash the layers together with a fork to blend the flavors.
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