Salmon and tuna tataki with ponzu onions and cucumber salad

Ingredients for 2 servings:

• 200 g salmon fillet(s) (back fillet), very fresh
• 200 g tuna fillet(s), very fresh
• 200 g sesame seeds
• 150 ml teriyaki sauce
• some oil for frying
• 300 g onion(s), red
• 40 ml ponzu
• 15 ml sake
• 25 g sugar
• 10 g ginger
• ½ chili pepper(s), red
• 1 garlic clove(s)
• Salt
• 1 tsp cornstarch
• 1 cucumber(s)
• 1 tbsp sweet and sour sauce
• ½ lemon(s), juice
• 1 tsp sugar or 2 dashes sweetener
• 50 g mayonnaise
• 5 ml lemon juice or yuzu
• Salt
• 1 avocado(s)
• ½ lemon(s), juice
• some sea salt
• 1 tsp wasabi, optional
• 50 g lettuce (Red Shard lettuce, optionally herb or lamb’s lettuce)
• 1 tsp balsamic vinegar
• 1 tsp olive oil
• Salt
• n. B. Salad herbs, chopped
• ½ cup rice
• Marinade (teriyaki marinade from fish)
• 1 tbsp mirin

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

with wasabi avocado cream and lemon mayonnaise

For the tataki, cut the fish into rectangles of approximately 3-4 cm. Heat the pan and fry the fish for 10 seconds on each side. Let the fish cool. Pour the teriyaki sauce into a bowl and toss the fish in it. Cover and refrigerate. For the ponzu onions, peel and halve the onions, then cut into thin strips. Sauté the onions in a pan or saucepan. Meanwhile, peel the garlic and ginger and dice them finely. Chop the chili. Mix together with the sake, ponzu sauce, cornstarch, and sugar in a bowl. Once the onions are translucent, add the mixture to the onions and sauté for another 15 minutes. For the cucumber salad, peel the cucumber, quarter it lengthwise, and scoop out the seeds. Cut the cucumber into small cubes. Place the peel and seeds in a blender. Mix with the sweet and sour sauce, sugar, and lemon juice and season with a good pinch of salt. Mix the broth with the cucumbers and refrigerate the salad. For the lemon mayonnaise, mix the mayonnaise with the lemon juice and a pinch of salt. Fill the mayonnaise into a piping bag and refrigerate. For the avocado and wasabi cream, halve the avocado lengthwise and remove the pit. Scoop out the flesh from the skin, cut into strips, and place in a bowl. Add the lemon juice, wasabi, and a pinch of salt and blend everything into a cream. Transfer the cream to a piping bag and refrigerate. For the salad, mix the lettuce leaves with the vinegar, oil, salt, and herbs. To serve: Preheat the oven to 180°C. Place sesame seeds on a plate and remove the fish from the refrigerator. Remove the fish from the teriyaki sauce and roll it in the sesame seeds. Place it on a baking sheet lined with parchment paper and place in the oven. The fish should only be lukewarm. Place the rice on the plate and heat the remaining teriyaki marinade with mirin in a saucepan until reduced. Meanwhile, arrange the onions and cucumbers on the plate. Place several dollops of the avocado-wasabi cream and lemon mayonnaise on the plate. Place the rice on the plate and pour the teriyaki marinade over it. Remove the fish from the oven and cut into approximately 1.5 cm pieces. Arrange on the plate. Enjoy!