This sea bream sashimi, inspired by the finest Japanese traditions, is a true culinary work of art. Achieving a result worthy of a Michelin-starred restaurant requires not only the perfect selection of the fish, but also extreme precision in the cutting and a perfect balance of flavors.

Ingredients for 6 people:

• 1 wild gilthead seabream weighing 1.5 kg
• 400g of daikon (Japanese white radish)
• 1 piece of fresh wasabi
• 3 sheets of toasted nori (yaki nori)
• 3 tablespoons of sake
• 6 tablespoons of soy sauce

Preparation :

1. Preparing Daikon:

   • Peel the daikon and, if you're not an expert in the art of katsura-muki (the Japanese spiral cutting technique), you can use a food processor or a fine grater to cut the daikon into very thin strands. Immediately plunge them into very cold water with added ice cubes to keep them crisp and fresh.

2. Wasabi preparation:

   • Peel the fresh wasabi and grate it finely using a Japanese ceramic grater. If you don't have fresh wasabi, you can use tube wasabi, although fresh wasabi is preferable for a more vibrant and authentic flavor.

3. Nori preparation:

   • Tear the nori sheets into small 2 x 2 cm squares using your fingers. Place them in a bowl and pour the sake over them so that the seaweed rehydrates and infuses its aromas into the liquid.

4. Fish Preparation:

   • Start by carefully scaling and gutting the sea bream. Wash it in cold water and pat it dry gently.
   • Using a Japanese deba-bocho knife (short, thick blade), remove the head of the sea bream and then lift the fillets. Separate them in two, following the central bone, and remove the brown part of the flesh as well as any remaining bones.
   • Using a yanagi-ba knife (a long, thin blade, ideal for slicing sashimi), carefully remove the skin from the sea bream fillets. Then, slice the fillets into very thin, diagonal slices, about 5 mm wide.

5. Preparing the Sashimi:

   • Arrange the sea bream slices in a dome shape in bowls or small plates, overlapping the slices to create a glossy, pearly effect. Ensure the slices are perfectly aligned for an elegant presentation.

6. Garnish and Finishing Touches:

   • Drain the daikon filaments and arrange them in small tufts on the sashimi.
   • Sprinkle a few pinches of nori pressed between your fingers over each portion, adding a subtle umami note.
   • Add a dollop of freshly grated wasabi on the side, so that each guest can adjust the intensity to their preference.

7. Serve with the sauce:

   • Serve the soy sauce in small bowls. This sauce will be used to lightly dip the sea bream slices, offering a depth of exquisite flavor. You can also offer a squeeze of lemon juice to add a touch of acidity and freshness, ideal for cutting through the richness of the fish.

The Choice of Fish:

For this Naruto sea bream sashimi, the quality of the fish is paramount. Opt for wild gilthead sea bream, which offers firm and flavorful flesh. The sea bream should have a slightly pearly texture and a pronounced briny taste. Absolutely avoid farmed sea bream, which are often softer and less flavorful. If Naruto sea bream is difficult to obtain, pandora and line-caught sea bass from Brittany are also excellent alternatives, and John Dory offers a delicate texture and refined taste, perfect for sashimi.

Additional tips:

• To achieve sashimi of this quality, ensure that the knife used is perfectly sharp. A sharp blade guarantees clean and precise cuts, essential for sashimi with a perfect texture.
• Sea bream must be very fresh, ideally purchased on the same day as preparation. If you cannot obtain fresh sea bream, ensure that it has been frozen beforehand to kill parasites, an essential practice for raw fish.

Conclusion :

Naruto's Sea Bream Sashimi is a refined recipe that combines freshness, finesse, and simplicity. By carefully following these steps, you can offer a dish worthy of the finest Michelin-starred restaurants, one that enhances the delicate texture of the fish while highlighting the subtle aromas of wasabi, daikon, and nori. It's a dish where every element, every gesture, is important in creating an unforgettable culinary experience.

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