Sashimi Of Snapper With Sea Urchin And Truffles Recipes
SNAPPER SASHIMI WITH SEAWEED AND FENNEL
The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what's freshest.
Yield 6 Servings
Number Of Ingredients 14
Steps:
- Soak wakame in 1 tablespoon cold water in a small bowl to rehydrate, 5-8 minutes; drain. Combine lime juice, oil, horseradish, soy sauce, sesame seeds, and sugar in a medium bowl; season with kosher salt. Add fennel, radishes, and seaweed to dressing; toss to combine.
- Arrange snapper on a platter. Spoon dressing and vegetables over and top with chervil and fennel pollen, if using; season with sea salt. Serve with lime wedges for squeezing over.
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