Sashimi Napoleon

2015-02-01
  • Yield : 6 servings
  • Prep Time : 40m
  • Cook Time : 5m
  • Ready In : 45m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Roasted Carrots with Almonds and Olives

  • Breaded Pork Chops with Warm Apple-Cabbage Slaw

  • Pumpkin Soup with Chili Cran-Apple Relish

  • Allspice Gravy

  • Confetti Corn

Ingredients

  • 3/4 pound sashimi grade tuna
  • 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
  • Peanut oil, for frying
  • 18 (3-inch-square) wonton skins
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1/2 cup olive oil
  • 2 tablespoons wasabi paste
  • 2 teaspoons ground toasted sesame seeds
  • 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

Method

Step 1

Cut 1/4 pound of the tuna against the grain into 12 thin slices. Finely chop the other 1/2 pound for the tartare.

Step 2

To prepare the tartare base, combine all the ingredients and mix well. Add the chopped fish and stir lightly to combine.

Step 3

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.

Step 4

In a bowl, combine all the ingredients for the dressing and mix well.

Step 5

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.

Step 6

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.

Step 7

To serve, cut through the entire stack with a knife, and smash the layers together with a fork to blend the flavors.

Leave a Reply

Your email address will not be published. Required fields are marked *