Sashimi d'Hiramasa

Hiramasa Sashimi

Preparation: 15 min


Total: 15 min

Preparation time: 15 min

Cooking time: 0

Wear: 2 people



  • 350g Hiramasa fillet
  • 1 tablespoon trout eggs
  • 100 ml extra virgin olive oil
  • 30 ml white balsamic vinegar
  • Half lime juice
  • 50 g grated bottarga
  • 20-30 g fennel, bulb washed and finely sliced (restrain the fronds)
  • Salt and pepper
  • Crispy bread (to serve)



  1.  Cut the hiramasa into 2 mm thick slices and place the slices on 2 serving plates - turn each piece slightly so that it stands a little on the plate.
  2.  Place trout eggs, extra virgin olive oil, white balsamic vinegar, lime juice and bottarga in a masson jar and shake well to emulsify.
  3.  Cover each plate of Hiramasa with abundant dressing and season with salt and pepper.
  4.  Place the sliced fennel and fronds on top of the Hiramasa. Pour a little more fennel dressing.



​Serve with crispy bread.