Recipe by Philippe Perraudeau, Golf de l'Ocean, Agadir, Morocco
Chef Note: The Tataki is a piece of salmon which is ‘cooked’ very rapidly on a hot pan, then immediately cut in pieces. The inside remains raw, where as the outside forms a golden crust, simply delicious.
Peel the ginger and grate it with a grater.
Put the pulp in a bowl and add the soy sauce, stir with a spoon.
Put salmon pieces in the bowl and mix by hand so they are well coated with sauce.
Drain the salmon and then breaded with sesame seeds
Heat a frying pan over heat and then cook rapidly the pieces of salmon, about 30 seconds on each side.
Remove the fish with a spatula and place on a cutting board. Slice them into thick strips with a chef’s knife.
Put the sliced salmon on plate with some salmon’s eggs and some drops of marinade.
Decoration with quarters of quail’s egg and fines herbs
Pouilly Fumé, Val de Loire, France