Sashimi

• 1 piece of very fresh red mullet fillet, about 200 g, scaled but not skinned
• 1 piece

Before cutting the fish, check that all bones, especially fine pin bones, have been removed. The fish will be much easier to cut thinly if it is very well chilled.

Cut the piece of red mullet fillet into very thin slices against the grain.

Cut the mackerel fillets lengthwise in half. Holding the halves together, skin-side up, cut the fish across into thin slices, the same thickn