Sayori's mille-feuille tailor
Slice the red core radish and green radish into thin slices using a slicer and soak them in water for about 5 minutes.
Wipe off the radish thoroughly, add [A] and mix well.
After using the back of a knife, remove the scales, remove the head, remove the internal organs, and remove three pieces. Remove the skin, pour 1 tablespoon lemon juice over it and leave it for about 3 minutes.
Arrange three red core radish pieces on a cutting board and place the saury so that they are parallel. Place three slices of shiso leaves on top of it, then layer three slices of green radish and three slices of red core radish.
Cut off [4] in the center and stack it up and down. While applying pressure from above, remove the roundness around it with a knife and adjust it to a rectangular shape.
Cut [5] in half further, fold it sideways and place on a plate.
Topped with French dressing and shredded shiso leaves, it's finished.
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- Red core radish
- 30g (approximately 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 the leaves
- Small amount
