Marinated beef fillet shashimi with yuzo kosho and roasted white cabbage
Ingredients
for 4 person
| 400 g | beef tenderloin, cut into strips 3 mm thick and 2 cm wide |
| ½ | organic lemon, grated zest and the juice |
| 1 tbsp | cane sugar |
| 1 ½ tbsp | Fine Food Marushima Shoyu |
| ½ cm | ginger, grated |
| 1 | garlic clove, squeezed |
| 1 tbsp | dark sesame oil |
| 400 g | white cabbage, cut into approx. 2 cm thick carvings |
| 1 dl | Fine Food Bouillon de boeuf |
| 1 tsp | Fine Food Miso Paste |
| ¼ tsp | Fine Food Yuzu Kosho Paste |
How it's done
Beef fillet sashimi
Divide the beef fillet onto plates. Combine the lemon zest and juice in small pan with the sugar, soy sauce, ginger, garlic and oil. Gently warm the marinade, pour over the beef fillet and marinate at room temperature for approx. 15 mins.
White cabbage
Heat a non-stick frying pan and toast the white cabbage for approx. 2 mins. each side. Combine the stock, miso paste and yuzu kosho, pour over the cabbage, bring to the boil and marinate over a low heat for approx. 10 mins. Plate up the cabbage with the sashimi. Goes well with toasted slices of white bread.
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