Sashimi Napoleon

Name: Sashimi Napoleon
Cuisine: American
Ingredients: ¼ of a whole daikon (Japanese white radish), peeled-cut into needle-thin julienne, and soaked in ice water; ¼ of a whole daikon (Japanese white radish), peeled-cut into needle-thin julienne, and soaked in ice water; ¼ of a whole daikon (Japanese white radish), peeled-cut into needle-thin julienne, and soaked in ice water; 1 bunch radish sprouts, roots trimmed; 4 shiso leaves (grape-type leaf, sometimes called “beefsteak”); 4 shiso leaves (grape-type leaf, sometimes called “beefsteak”); 4 shiso leaves (grape-type leaf, sometimes called “beefsteak”); 8 long fresh chives; 3 tablespoons sherry vinegar; ⅛ teaspoon wasabi horseradish, or to taste; 1 tablespoon soy sauce; ⅓ cup mild olive oil; ½ pound fresh tuna; ½ pound smoked salmon; ½ pound halibut fillets, with skin intact; 8 wonton skins, about 5 inches square; ½ cup Clarified Butter (see Basics)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious American Food

By Christopher Idone

Published 1985

About

Ingredients

Vegetables

¼ of a whole daikon (Japanese white radish), peeled-cut into needle-thin julienne, and soaked in ice water
1 bunch radish sprouts, roots tr

Americas
United States
Fish course
Supper
Pescatarian

Method

The dressing

In a small bowl, whisk together the vinegar, wasabi, and soy sauce until dissolved.

Gradually whisk in the olive oil. Reserve.

The fish

With a very sharp thin-bladed knife, very thinly slice the fish against the grain.

When cutting the halibut, slice against the skin as you w