How can you save Tataki from salmon?

It is best to eat Tataki from salmon immediately after preparation. If you still want to keep it, you can keep it in the fridge for a maximum of one day.

What can you serve Tataki from Salmon?

Salmon tataki is often served with ginger soy sauce and possibly some sesame seeds. You can also serve it with a salad of seaweed and edamame beans.

Salmon tataki with ginger soy sauce

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40min

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Next Level

Salmon prepared in Asian way. The vacuum pulling ensures a maximum taste, and steaming for a stronger structure.

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Ingredients

What do you need?

Quantity: 4 P

1 Beautiful thick salmon tenderloin of -+500 g without bone nor skin

Marinade
130 ml of soy sauce
6 El Worcester sauce
2 tbsp sesame oil
2 tbsp honey
2 tbsp rice vinegar
4 cm ginger
1 TL Hot Sauce
1 Bot Coriander
2 tbsp toasted sesame seeds
½ bone radish

Pickled daikon

1 Beautiful thick salmon tenderloin of -+500 g without bone nor skin

Marinade
130 ml of soy sauce
6 El Worcester sauce
2 tbsp sesame oil
2 tbsp honey
2 tbsp rice vinegar
4 cm ginger
1 TL Hot Sauce
1 Bot Coriander
2 tbsp toasted sesame seeds
½ bone radish

Pickled daikon

Preparation method

How do you make this?

Mix all ingredients of the marinade under each other without ginger or coriander.

Pat the salmon fillet dry, cut into 4 equal pieces and put a nicely straight into a sous-vide bag, pour half of the marinade.

Place half of the peeled ginger in slices and some branches of coriander, pull lightly vacuum, not too tight, and let it go in a fridge for 4 hours or longer.

In the other half of the marinade, the roasted sesame seeds, the finely chopped coriander and the rest of finely chopped ginger go.

Steam for 4 minutes at 50 ° degrees and place in ice water afterwards.

Remove the fillets and pat dry.

Fry one side short and powerfully in grape seed oil or peanut oil, so that you have a nice brown crispy crust.

Place the fillets on the plates, arrange the daikon and finely chopped slices of radish, serve the sauce next to it in bowls.

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