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Salmon trout tataki

Salmon trout tataki

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A recipe cooked in Japanese style. I ate at the restaurant and I wanted to reproduce.
Tataki ("hit" or "beaten") means a technique for preparing fish or meat in Japanese cuisine. The fish (or meat) is cut into pieces, then marinated in vinegar, soy, etc. and seasoned with ginger (which is crushed and reduced to a paste, hence the etymology of the name). The technique was developed by Sakamoto Ryōma, a 19th-century samurai.
Very good!

  • 2 pieces of pink trout fillets
  • 30 g of fresh ginger
  • 1 tablespoon mirin Japanese sauce
  • 1 tablespoon of vinegar
  • 2-3 tablespoons of soy sauce
  • sea ​​salt, pepper
  • 1 tablespoon sesame oil + 2 tablespoons oil
  • sesame seeds, flax

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Salmon trout tataki:

Remove the skin.

Put the fish in a deep bowl. I cut a piece in 2 because it was bigger.

Peel and grate the ginger on top of the fish.

Pour the myrrh sauce, soy sauce, vinegar. Add pepper and mix well.

I put everything in a freezer bag and let it marinate for 3 hours in the cold.

Put the flax and sesame seeds in 2 plates.

Remove the fish and dry it with a towel.

Pass it on both sides through the seeds.

Heat the oils in a pan.

Return the fish for 2 minutes on high heat on each side.

It all depends on how you want to cook it.

Take it out of the pan and cut it into pieces.

Serve hot.

I served it with a little fried 'sucrine' lettuce, with cabbage salad and beetroot salad.


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