Sashimi Napolean

Name: Sashimi Napolean
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings butter; 4 servings chives; 4 servings daikon; 4 servings halibut; 4 servings horseradish; 4 servings olive oil; 4 servings wonton skins; 4 servings sherry vinegar; 4 servings shiso; 4 servings smoked salmon; 4 servings soy sauce; 4 servings sprouts; 4 servings tuna

Need A mixture of butter, sprouts, sherry vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

In a small bowl, whisk together the vinegar, wasabi, and soy sauce until dissolved. Gradually whisk in the olive oil. Reserve.

Ingredients you will need

Olive Oil

Soy Sauce

Vinegar

Wasabi

Equipment you will use

Whisk

Bowl

With a very sharp thin-bladed knife, very thinly slice the fish against the grain.

Ingredients you will need

Grains

Fish

Equipment you will use

Knife

When cutting the halibut, slice against the skin as you would smoked salmon. Reserve.

Ingredients you will need

Smoked Salmon

Halibut

Cut the wonton skins crosswise in half, making 15 pieces.

In a skillet, heat cup of the clarified butter over moderate heat. Fry the wonton skins until golden on each side, adding more butter as needed.

Ingredients you will need

Clarified Butter

Butter

Equipment you will use

Frying Pan

Remove and drain on paper towels.

Equipment you will use

Paper Towels

Place a wonton skin on each of four plates.

Layer the fish to fit the wonton skin, separating the fish with the wonton leaves and ending with a layer of fish layers (4 layers per plate, creating a Napoleon effect).

Ingredients you will need

Fish

Tuck a shiso leaf under the corner of each Napoleon.

Ingredients you will need

Shiso Leaves