Welcome back to another cooking video, I'm
Chef Devaux, today I'm going to teach you
how to make a beautiful plate of Sashimi with
a beautiful presentation and delicious fish.
So there's nothing more to be said, let's
get straight into it -- let's go.
Alright, so you take a block of sushi-grade
tuna and you just start cutting in slices
between half centimeter and one centimeter
thick, depending on how tender it is. If it's
more tender, make thicker slices. You just
want to cut in a single swooping move across
the entire block and separate it in one go.
Now just put it to one side and then you take
your tuna block and you pour over sesame seed
oil, and then you rub it into the tuna block.
What you want to do is cover all the sides
of the tuna block so it makes the coriander
and cilantro leaves will stick to it.
Take your time to make sure it's fully covered
and once it's fully covered you want to take
some freshly cut but dry coriander or cilantro,
depending on where you live and just cover
it over the tuna block. If it's not dried
before you throw it on, it won't stick to
the oil properly, so just keep that in mind.
Okay, once you've properly covered your entire
block you just transfer it over to a scalding
hot pan, you really want to hear that hissing
searing sound as soon as you drop it into
the pan. There we go, beautiful.
Now you want to flip it over every 10 to 15
seconds, and you want to sear only four sides
of the tuna block. So here, just turning it
over, just like that -- wait a couple seconds
again and then we're going to turn it over
again. So you really don't want to overcook
the tuna, you want to have the inside still
raw and sashimi-like. You just want to sear
a very thin layer on the outside and the coriander.
So just keep turning it over every 10 to 15
seconds.
Alright, so once you're done cooking it, place
it on a cutting board on one of the raw sides
so it has time to cool down and rest. You
don't want to have one of the cooked sides
against the cutting board and have the heat
trapped in between the tuna and the cutting
board, which will keep cooking your tuna.
So now what you do is you take a block of
sushi-grade salmon and just place it on your
cutting board, and you want to cut at a 90°
angle to the fat line, so place it at 45°
angle towards you, so you can just drag the
knife straight down towards you.
Place the knife at a 45° angle to the board,
and just slice through the fish in one motion.
Now you do it again and you want to cut thin
slices about a half centimeter thick. If you
need to at the end of the slicing motion,
you can go in the opposite direction just
to make sure that you completely cut the sashimi
slice off the salmon block.
Now just keep slicing through it, it should
be like slicing through butter with a hot
knife, if it's not then you need a sharper
knife, so I would recommend that you check
out my video on how to sharpen knives by clicking
on the top left corner of your screen.
Now you take your seared tuna block which
has had time to rest and again just slice
it like the first part of the tuna block,
just simple slices straight down in a single
swooping motion.
Now I am going to need to saw here a little
bit because there is very little tuna left,
so it's going to become more and more difficult
and I'm going to have to feel my way through
with the knife, but really you want to do
it in a single swooping motion from start
to finish.
Alright, this last part I'm really going to
need to saw here, because there is only two
slices -- okay, perfect -- there we go. Now
just move the tuna to one side and I'm just
going to clean this right here, there we go.
So I've prepared a couple things and now I'm
going to plate up. I'm just going to spread
out some thinly sliced cucumber, and then
just cut the edges off to make it a little
bit neater -- okay, there we go. Now just
put this to one side, and grab a little bit
of shredded carrot. Now I shredded this with
a cheese grater and then I placed it in some
water for about half an hour to get it to
more crispy.
Take your sliced cucumber and lay it against
the carrots, like so, there we go. Alright,
now what I'm going to do is I'm going to take
my salmon slices and lay them across the board
overlapping each other just slightly in a
straight line, and then what I'm going to
do is just start rolling them up into a salmon
rosette. You want to roll it up very loosely
so that the salmon sort of falls apart on
the plate, and not too tightly.
Alright, so just place it on the board, there
we go just like this -- looking great, perfect.
Okay, so now just take a little bit of grated
radish, again I grated this on a cheese grater
and left it for half an hour in some water.
Then I'm going to take my seared tuna slices
and lay it up against the cucumber slices,
just like so, then I'm going to take a lemon,
slice it in half and then a 45° angle to
the center line I'm going to slice some very
thin slices about one to two millimeters thick.
I don't need many, about 10 to 15 slices will
do, just like so. Then I'm just going to spread
them out in a diagonal line and this just
adds a little bit of life to the plate, nice
extra color and just makes it look a little
more fresh. So just lay it up against the
tuna, there we go -- perfect.
Now I'm just going to take two little leaves
of lettuce and place them on the board in
between the salmon and the cucumber, and then
I'm going to add some shredded cucumber, again
I shredded this with a cheese grater and left
in water for a half an hour. And now I'm going
to place my tuna sashimi slices up against
my shredded cucumber.
So here I've taken avocado, peeled it, and
sliced into thin slices and now I'm just going
to spread them out evenly and then place a
knife underneath it and curl it up into a
cone shape. You want to be very careful with
this because avocado is very-very delicate
when it's on its own, and to shape it you
might need to use your fingers like this -- there
we go, nearly there. Okay, so once it's inside
a cone shape, more or less like this, very
delicate, so pick it up by putting your finger
inside and then transferring it over to your
platter. And now you place it down next to
the lemons, and what you want to do is add
a little bit of sturgeon caviar, this is delicious
stuff -- it's quite expensive, but it adds
something nice to the plate. This is real
sturgeon caviar from Riofrio. I also use this
inside the Millionaire Sushi Roll, you can
check that out by clicking on the link on
the top left corner of your screen right now,
if you haven't seen that video.
Now I am just going to add some pickled ginger,
just like this, you always eat pickled ginger
with sushi. And now I'm just going to add
a little wasabi flower, this is just a little
piece of wasabi paste with cuts into it.
Okay, so now I'm just going to add a little
bit of chives on every single slice of the
tuna sashimi, this just adds a little extra
touch, a little bit more color, a little bit
more vivid presentation. It's all about what
you see and what you taste, so this just adds
a little something.
Okay, so there we go -- sushi platter, done.
So there we go, this is the end of the video.
I hope you enjoyed it and if you want to see
more sashimi videos hit the thumbs up or like
button down there somewhere. Hell, just hit
the like button anyway, you know, it helps
me out.
Okay, so if you want to get the same plate
that I used inside this video, it's an awesome
plate. I think it's actually a cutting board,
but whatever. You can check it out by clicking
on the bottom left corner of your screen,
it ships worldwide, and there's also a place
to buy it in Europe. So check it out, I get
a small commission from every one sold, so
it helps me out and you get an awesome plate.
Okay, so check out all my other videos by
clicking on the right, right now, and subscribe
to my channel by clicking on the top left
corner of your screen.
Thanks for watching, I'm Chef Devaux, see
you next week.
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