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How to make sashimi with squid and avocado, a unique appetizer recipe by the famous chef Roland Trettl
For the squid sashimi
For the grilled vegetable vinaigrette
For the light tomato base
For the black garlic
For the avocado
- Greek basil To taste
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 2
- Recipe cuisine International
Light tomato base
Wash the vine tomatoes, remove the centre and quarter.
Wash and cut into half the cherry tomatoes.
Put all the tomatoes into a mixer and blend with the basil, the sea salt, the sugar and the garlic cloves.
Place a cloth filter in a high bowl and pour in the tomato purée, fasten the filter and let it sit in the fridge for 12 hours.
The clear base is what will remain in the bottom of the bowl.
Use 70 grams of this for the vinaigrette.
Grilled vegetable vinaigrette
Wash the eggplant and slice them into 1cm slices, diagonally.
Wash the zucchini, cut off the ends and cut them lengthwise into ½ cm slices.
Wash the tomatoes and cut them in half, diagonally.
Grill all the vegetables and garlic on a charcoal grill, then roughly chop the vegetables.
Heat the olive oil in a pan and sauté the vegetables, add the Dashi broth, the tomato base and the soy sauce.
Bring to boil.
Add the chopped chili pepper and ginger.
Remove the pan from the heat, cover and let sit for 12 hours.
Filter in a fine strainer and then gather the vinaigrette in a bowl.
Cut the squid tail and open it.
Peel the garlic, slice it and spread it over the squid.
Flavour it with a bit of Espelette chilli pepper and put it all in a container that can be vacuum-packed.
Pour the olive oil over the squid, cover with some basil leaves and then vacuum-close it.
Leave the container in the refrigerator for 12 hours.
Slice thinly and then put onto a plate before serving.
Peel the garlic cloves and slice them between two sheets of plastic wrap and then form little 1cm rings and set aside.
Add them to the cold chicken broth and blend everything with a mixer until it becomes a cream.
Put the black garlic cream in a small spray bottle and set aside until it’s time to serve.
Peel the avocado, cut in half lengthwise and remove the stone.
Cut into 1–1 ½ cm thick slices and then pour the freshly-squeezed lime juice.
Flavour the avocado with the fine sea salt and marinate with a few drops of olive oil.
Prepare four large plates with 3 slices of marinated avocado per plate.
Put several sashimi strips on the avocado slices and pour over the grilled vegetable vinaigrette.
Then place a piece of black garlic on each plate and spray a bit of black garlic cream.
Garnish with the Greek basil and serve right away.