Ingredients
For the Ponzu:
½ dl japanese soy sauce
10 g lemon juice
10 g grapefruit juice or yuzu juice
10 g rice vinegar
2 cm red chili, sliced
1 garlic clove, sliced
1 cm ginger grained
Add all ingredients together.
For the dish:
200 g MAC certified pike perch
40 g horseradish, grained + a bit as garnish
150 g sour cream
½ lemon, juice
½ silver onion
20 g rice vinegar
10 g sugar
40 g vendace roe
Dill
Black pepper
Salt
METHOD
Cut the pike perch into loins, pat dry and put in a dry, super hot frying pan without oil, tataki style (seared very briefly over a hot flame or in a pan) – sear well.
Slice the pike perch into 15 g slices, around 3 mm thick, and put the slices together on a tray and add a little ponzu to the fish.
Add horseradish, lemon juice and salt to the sour cream and maybe add a little water if its too thick. Slice the silver onion thinly on a mandolin and add it to the rice vinegar and sugar.
Place the fish on a plate, add sauce on the side with the vendace roe. Add silver onion, dill, black pepper and a bit more horseradish. Use more ponzu on the side, as desired.
