bream in carcass
Pioneer in Spain, Ricardo Sanz He is the only Japanese cuisine chef with a Michelin star in Spain. He started in 2000 with ** Kabuki ** and experimented mixing Japanese techniques with Spanish products when the word fusion still made sense.
He is convinced that Japanese gastronomy has a lot to do with our Mediterranean diet and philosophy. And on that belief he has based his menus on which sushi, tartars and sashimis are king.
And, perhaps, among all of them, one of his best-known dishes today is this one that he has prepared for Traveler: the mullet in carcass, what do you call this perfect sashimi plated on itself.
INGREDIENTS
A **mullet (can also be sea bream)**
For the ponzu sauce: orange, lemon, soy and lemon vinegar in equal parts
ELABORATION
- Choose a good fish of the day that is especially alive, very fresh, of the day
- Ask them to remove the scales and guts
- Take the quarters separating the central spine and the skin
- We take advantage of the carcass of the sea bream, it is used as a plate
- The loins are cut into very thin strips against the grain with a very sharp knife
- And they are placed in curls on top of the casing
making ponzu sauce
Mix soy, orange juice, lemon juice and rice vinegar in equal parts and leave to macerate for four or five days in the fridge
*Vicente Gayo: camera operator. Jean Paul Porte: post-production and editing.