YELLOWFIN TUNA SASHIMA WITH PRAWNS, GINGER AND WASABI

Yellowfin Tuna Sashima with Prawns, Ginger and Wasabi image

Provided by Paul Wilson

Number Of Ingredients 17

10.5 14 - ounce tubes of cleaned A Grade Tuna (rolled tightly with gladwrap & frozen)
3.5 ounces julienne of pickled ginger
3.5 ounces julienne of daikon radish
3.5 ounces finely sliced red onion
3.5 ounces julienne of green spring onion
3.5 ounces finely sliced on an angle spring onion
4 portions wasabi custard - see recipe
4 portions soy mirin dressing - see recipe
peanut oil
4 peeled marinated prawn tails
.2 ounces Wasabi powder
3 egg yolks
3 fluid ounces pouring cream
1 teaspoon dashi powder
3 fluid ounces water
.5 ounces sliced spring onions
2 leaves gelatine

Steps:

Slice tuna 1cm thick with a sharp knife and arrange in a circular fashion in the centre of a plain white plate.
Invert wasabi custard in the centre of the plate.
Arrange the red onion around the custard then the ginger, followed by the daikon then lastly the green of the spring onion on top of the salad - 5 slices.
Heat a little peanut oil and briefly sear the prawns for about 30 seconds. Arrange around the tuna, then dress the whole dish with a tablespoon of Soy and Mirin dressing.
1. Warm cream and water separately. Dissolve dashi in the water and wasabi in the cream. Whisk egg yolks, remove cream from the heat and whisk onto the egg yolks. Combine gelatine with dashi water, dissolve and pass
2. Combine with cream, allow to cool, add spring onions and set into molds.

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