Raw Fish Salad
|Fresh salmon fillet||1⁄2 Pound|
|Fresh sea bass fillet||1⁄2 Pound|
|Fresh yellow fin tuna fillet||1⁄2 Pound|
|Minced shallots||2 Teaspoon|
|Canned green peppercorns||2 Teaspoon, drained|
|Olive oil||2 Tablespoon|
|Lemon zest||1 , finely shredded|
|Fresh ginger||2 Ounce, peeled and finely shredded|
|Iceberg lettuce head||2 Small|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Red caviar||2 Tablespoon (Or More)|
|Grated horseradish||2 Tablespoon (Or More)|
|Soy sauce||2 Tablespoon (Or More)|
Using a very sharp, heavy knife, slice the raw fish fillets on an angle into paper thin, almost transparent slices.
Place fish in a rimmed dish and sprinkle with 1/2 teaspoon salt, 1/8 teaspoon pepper, shallots, peppercorns, and olive oil.
Refrigerate 15 minutes.
Blanch shredded lemon zest and ginger in a small amount of water for 3 minutes.
Drain, cool, and set aside.
When ready to assemble, slice the lettuce into fine strips.
Arrange on a large serving dish, mounding slightly in the middle.
Season the lettuce with 1/2 teaspoon salt, 1/8 teaspoon pepper, and lemon juice.
Alternately arrange marinated fish slices on lettuce folded to simulate petals of a flower.
Decorate with blanched lemon peel, ginger, and caviar.
Chill whole dish 15 minutes.