Impress guests with this interesting starter by Matt Moran.
To prepare the ponzu dressing, place 250 ml of cold water into a medium saucepan, add the kombu leaf then leave to soak for approximately 20 minutes. After 20 minutes, place the saucepan on a medium heat and bring to the boil. Once the water is boiling, add the bonito and continue to boil for approximately 10 minutes until the kombu leaf and the bonito sink to the bottom. Remove from the heat and add the juice, the zest of the lemon and orange, mirin and soy sauce. Stir to combine, allow to cool then strain and set aside.
Thinly slice the salmon into pieces approximately ½ cm wide. Peel and cut the nashi pears into matchstick sized pieces then using a vegetable peeler, peel ribbons of the cucumber.
To serve arrange 5 – 6 pieces of the salmon on each plate. Top with 8 – 10 match sticks of nashi pear, and 2-3 shavings of cucumber. Dress with a tablespoon of the ponzu dressing per portion just prior to serving.
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