Amberjack sashimi, ham, figs and myrtle sauce
Amberjack sashimi, Fonni ham, figs, and myrtle teriyaki is a dish that chef Christian Dassu prepared for our Sunday lunch in Sardinia.
- 400 g filetto di ricciola spesso
- 300 g liquore di mirto bianco
- 250 g salsa di soia senza glutine
- 200 g sale fino
- 200 g zucchero
- 12 fette di prosciutto crudo di Fonni
- 50 g timo
- 50 g salvia
- 50 g rosmarino
- 6 fichi neri
- 30 g zenzero fresco
- 1 limone
- 1 arancia
- cipollotto
- basilico
- olio extravergine di oliva
- Ponete la salsa di soia in una ciotola col liquore di mirto, 50 g zucchero semolato e mescolate.
- Affettate il cipollotto e brasatelo in padella, con un filo di olio, per 8-10 minuti; unite lo zenzero a fette; quindi il composto di salsa di soia e riducete della metà. Filtrate e tenete da parte.
- Mescolate il sale e lo zucchero rimasto, unite le scorze grattugiate degli agrumi e le erbe aromatiche tritate.
- Ponete il filetto di ricciola in una pirofila, massaggiatelo con il sale aromatico, poi copritelo completamente. Marinate in frigo per 15 minuti.
- Sciacquate bene il filetto e tamponatelo con carta da cucina. Affettatelo (spessore 3-4 mm) e distribuitelo nei piatti.
- Mondate e affettate i fichi e uniteli alla ricciola. Completate con 2 fette di prosciutto e la salsa al mirto.
The recipe is quick and easy. How do you marinate amberjack?
In this recipe, the amberjack fillet is marinated in the refrigerator with salt flavored with herbs and citrus fruits, then served with figs, Fonni prosciutto, and soy sauce and myrtle liqueur. A lover of his homeland, Christian Dassu is the chef at the Frades restaurant in Porto Cervo and Milan, alongside Roberto Paddeu.
After hotel school, he gained experience in various fine dining restaurants in Sardinia, before moving to Milan, where he lives for six months a year. Passionate about his native region's ingredients, he loves cooking fish and fregula, which he prepares in a variety of ways. He began cooking as a child, following the example of his mother Teresa, his muse.
Also discover these recipes from the chef:
Recipe Info
- Time 45 minutes
- Product 4 people
Ingredients
400
300 250
200 200
12 50 50
50 6
30 1 1
Procedure
- Step 1: Place the soy sauce in a bowl with the myrtle liqueur and 50 g of granulated sugar, and stir. Step 2: Slice the spring onion and sauté it in a pan with a drizzle of oil for 8-10 minutes. Add the sliced ginger, then the soy sauce mixture and reduce by half. Strain and set aside. Step 3: Mix the salt and remaining sugar, then add the grated citrus zest and chopped herbs. Step 4: Place the amberjack fillet in a baking dish, rub it with the aromatic salt, then cover completely. Marinate in the refrigerator for 15 minutes. Step 5: Rinse the fillet thoroughly and pat it dry with paper towels. Slice it (3-4 mm thick) and divide it among the plates. Step 6: Clean and slice the figs and add them to the amberjack. Finish with 2 slices of prosciutto and the myrtle sauce.
Rate the recipe: Amberjack sashimi, Fonni ham, figs and myrtle teriyaki
