Sushi & Wine

New Style Sashimi
By Nobu Matsuhisa

Yield: 4-5 servings

  • 8 - 12 ounces sashimi (Atlantic Salmon)
  • 2 Tablespoons minced garlic
  • Fresh gingerroot, julienned
  • Scallion, julienned
  • 12 Tablespoons extra virgin olive oil
  • 4 Tablespoons sesame oil
  • 4 Tablespoons soy sauce
  • 4 Tablespoons yuzu juice (may substitute with lemon juice)
  • 2 Tablespoons white sesame seeds

Cut the fish fillet into paper-thin slices. Fan out the slices in a circle over 4 dinner plates. Scatter some of the minced garlic and some of the ginger and scallion julienne over the fish; sprinkle with the sesame seeds. Sprinkle on the soy sauce and yuzu juice.

Combine the olive oil and sesame oil in a nonreactive small saucepan. Set over moderately high heat and bring almost to a boil (about 200°); the surface will shimmer. Remove from the heat and immediately pour one-fourth of the sauce over each serving of fish. The hot oil will sear the fish as you pour it on. Serve at once.

Wine Suggestion by wine director David Gordon:
Hirsch Riesling Gaisberg Alte Reben 1998:
an Austrian Riesling with great acidity and lots of flavor (alte reben means old vines)