Giuseppe Di Iorio’s Mixed Sashimi With Margarita Mousse

Margarita sashimi

With crisp wafers, sweet port reduction and a boozy margarita mousse, Giuseppe di Iorio does little but simply dress the raw red prawns, salmon and amberjack in his colourful sashimi recipe to let the flavour shine through.

Ingredients
For the raw fish:
150g of salmon
150g of amberjack fillet
8 red prawns
1 tsp extra virgin olive oil
salt

For the wafers:
30g of flour
20g of butter
20g of extra virgin olive oil
50g of egg white
7g of sugar syrup
2g of salt
1 tsp mustard

For the margarita mousse:
20g of tequila
5g of Cointreau
100ml of tonic water
1/2 lime, juice only
1/2 lemon, juice only
10g of sugar syrup

For the port reduction:
250g of port
100g of sugar

To serve:
2 sheets of nori seaweed, blitzed into a powder
chervil
micro cress
edible flowers

Method
1 Preheat the oven to 145°C/gas mark 2.
Begin by making the wafers. Combine the butter and flour in a food mixer. In a separate bowl, whisk the egg whites to soft peaks and gently add to the flour mixture. Continuing to mix, add the oil, syrup, salt and mustard.
Once fully combined, spread the mixture across a silicone mat to form rectangles measuring roughly 6x9cm, aiming for at least 3 per portion. Transfer the tray to the oven and bake for 15 minutes.
Meanwhile, prepare the margarita mousse. Combine the alcohol, tonic water, citrus juices and sugar syrup in a bowl and mix well. Transfer to a siphon gun with two charges, then transfer to the fridge and leave to stand until ready to serve.
For the port reduction, place a small pan over a low heat and add the sugar and port. Stir well and allow to reduce to a syrup-like consistency.
Remove the wafers from the oven and allow to cool before serving.
Using a very sharp knife, slice the salmon and amberjack into small, even portions (similar in shape and size to the wafers, if possible). Peel the prawns, then lightly dress the prawns and fish with a little olive oil and salt.
To serve, swipe a line of the port reduction across each plate and sprinkle over the powdered nori. Arrange the wafers across the plate, topping each one with a piece of salmon, amberjack or prawn. Siphon mounds of margarita foam in between, then scatter over micro cress, chervil leaves and edible flowers to garnish.

Recipe courtesy of Giuseppe di Iodio for Great Italian Chefs

Share Button