Hirame, Building the Ring
March 15th, 2010
There are few steps before the fluke gets shaped into a ring. The skin is removed from the meat, the loin is cut in two pieces in the width, then it is finely sliced lengthwise. The strips are rolled around a silicone mold alternating with shaved cucumber. The goal is to gap all the sections that occur during the montage and shape it round on the edges. A finger can pull out the mold. The center is filled with cold tapioca pearls covered with a jalapeno pepper emulsion, a few drops of olive oil and Ossetra caviar. The fish itself is seasoned with apricot oil and Murray salt.
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