Recipe: Kingfish sashimi with ponzu vinaigrette

All-rounder and professional snob Tobias Camman often showed on Instagram how well he can cook, but he really impressed when he managed to wow Michelin-starred chef Peter Gast in De Fomoshow with his own creation. The idea for a cookbook was born. With Voer, any home cook can put a high-quality dish, such as this kingfish sashimi, on the table with restaurant allure.

Tobias: “This isn’t a difficult little dish; it just requires a few different cutting techniques and a patient hand when plating. Practice makes perfect. I love the combination of grapefruit and fennel, and that is really what this dish is all about. So if you want to try it without the sashimi, you can do that too.”

How to make kingfish sashimi with ponzu vinaigrette

• Put all the ingredients for the ponzu vinaigrette in the jar or bottle, shake for 1 minute, and you’re done. Place in the refrigerator for later.
• Run the mini cucumbers lengthwise over the mandoline to create nice long slices. Put the rice vinegar and an equal amount of water in a bowl, add 5 grams of sugar, and stir well. Place the cucumber strips in it and set aside.
• The salad requires a little technique, but I’ll teach you. We start with the fennel. You can eat it perfectly well raw, as long as it is sliced wafer-thin. Take the mandoline, set it to the right setting, and shave the thin side of the fennel over it. This way, it retains its beautiful layered shape.
• Cut the top and bottom off the grapefruit, then remove the rest of the peel. Hold the grapefruit upright in your hand and, using a small sharp knife, cut out a segment between the two white membranes, until you are left with only the ‘white pages’ and all the flesh has been removed from between them.
• Put the fennel and grapefruit in a bowl, dress with a splash of dressing, salt, and pepper, and toss well.
• Now place a beautiful mound of fennel-grapefruit salad on each plate, and add some pickled cucumber.
• Place the kingfish crosswise on a cutting board and cut slices about 1⁄2 centimeter thick. It is best to place your knife at a 45 °C angle to the fish and remove a slice from the top each time. This way, each slice will ultimately look the same size. Drizzle the slices with a little ponzu (not the vinaigrette, but the pure version) and lime zest. Place the slices next to each other per portion so that they just overlap. Roll the whole thing up to create a beautiful sashimi rose. Place it on the salad and garnish with some cress or herbs.

Title: Voer
Author: Tobias Camman
Price: €29,99
Publisher: Blossom Books Bold

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