Chefs' Recipes

Sashimi of mulloway with beetroot pickle

Australian Gourmet Traveler recipe for Sashimi of mulloway with beetroot pickle
Sashimi of mulloway with beetroot pickle

Sashimi of mulloway with beetroot pickle

WILLIAM MEPPEM
4
15M

“The sashimi of mulloway with beetroot pickle at Bar H was one of my favourite dishes of the summer, and I would be grateful if chef Hamish Ingham would pass on his recipe.”

John Templeton, Cheltenham, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

Soy and olive oil dressing

Method

Main

1.Combine beetroot, ginger, sugar, juice and 1 tbsp fine sea salt in a non-reactive bowl and set aside to pickle (25-30 minutes).
2.Meanwhile, for soy and olive oil dressing, whisk ingredients in a bowl, season to taste, set aside for flavours to develop (30 minutes).
3.Arrange mulloway slices on plates, top with drained beetroot, drizzle over dressing, scatter with chives and serve.

This recipe is from the March 2011 issue of .

Notes

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