Sayori's mille-feuille tailor
Slice the red radish and green radish into thin slices using a slicer and soak in water for about 5 minutes
Wipe off the excess water from the radish, add [A] and mix well
Remove the scales from the halfbeak with the back of a knife, then cut off the head, remove the innards and cut into three pieces. Peel off the skin and pour 1 tablespoon of lemon juice over the fish and leave for about 3 minutes
Place three pieces of red daikon radish on a cutting board, place the Sayori on top so that they are parallel to each other, then place three pieces of shiso leaf on top, then three pieces of green daikon radish and three pieces of red daikon radish on top
Cut off the center of [4] and stack them on top of each other. While applying pressure from above, use a knife to round off the edges and shape them into a rectangle
Cut [5] in half again and place on a plate
Top with French dressing and shredded shiso leaves to finish
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- Red core radish
- 30g (about 6 slices)
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- green radish
- 20g (about 3 slices)
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- Sayori
- 1~2 fish
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[A]
- French Dressing
- 2 tbsp
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- Lemon juice
- Small amount
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- Balsamic Vinegar
- 1/2 tsp
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Olive Oil
Ardoino Extra Virgin - 3/2 tbsp
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Olive Oil
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- salt
- Small amount
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- Lemon juice
- 1 tablespoon
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- French dressing finish
- Small amount
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- For finishing with shiso leaves
- Small amount
