Tataki of Salmon

Recipe by Philippe Perraudeau, Golf de l'Ocean, Agadir, Morocco

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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.

Ingredients

• 2 each 200 g center cut salmon fillet
• 30 g of fresh ginger
• 2 cups of Soy sauce
• 1 cup of Lemon juice
• Lemon
• 4 teaspoon of Sesame seeds
• Salmon’s eggs, quail’s eggs
• Fine herbs

Preparation

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.

Assembly

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

Wine Match

Pouilly Fumé, Val de Loire, France

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