Flounder, with its delicate, melt-in-your-mouth texture and subtly sweet flavor, is a surprisingly versatile fish, perfect for showcasing in a stunning sashimi and sushi platter. This elegant dish, often found in high-end restaurants, is surprisingly achievable at home with just a few key techniques and the freshest ingredients. Imagine the compliments you'll receive as you present this beautiful and delicious platter – a testament to your culinary skills. The pristine white flesh of the flounder provides a clean canvas for the artistry of sushi preparation, making it an ideal choice for both seasoned sushi makers and enthusiastic beginners.
This guide will walk you through each step, from selecting and preparing the perfect flounder fillets to crafting exquisite pieces of sashimi and sushi. We’ll cover essential techniques like filleting, slicing, and plating, ensuring you achieve restaurant-quality results. Ready to transform your culinary skills and create a memorable dining experience? Let’s dive into the step-by-step process!
Tools Needed
Ingredients
Step-by-Step Instructions
Step 1. Preparing the Flounder
- Slice off the harabonet (belly bone) diagonally, then slice off two sections about 1cm thick. Remove the giabonet (throat bone) by inserting your knife 5mm from the edge and pushing it forward.
- Peel off the skin from the tail side, keeping the blade flat to the chopping board and pulling the skin with your hand. Boil the skin for about 30 seconds and then immediately plunge into an ice bath.
- Deal with the engawa (fin). Make a slit from the edge of the fin, run your knife through a couple of times to feel the bone, and do the same for the other side. Peel off the skin on the back, slicing off the white part where there's no meat.
Step 2. Creating Flounder Sashimi
- Cut the engawa into about 5 pieces for sashimi.
- Slice the flounder saku (block) diagonally into 1cm thick sashimi, fold in half, and place radially on a large plate.
- Prepare the momiji oroshi (grated daikon radish with cayenne pepper). Create a small ball and place it neatly on the plate along with chopped spring onion and sudachi citrus halves.
Step 3. Preparing Kombu-Cured Flounder for Sushi
- For kombu-cured flounder, sprinkle salt on both sides of the flounder saku, let it sit for about an hour, rinse well, and wipe off excess water.
- Sandwich the flounder with kombu seaweed, wrap tightly in cling film, and place a weight on top. Refrigerate overnight.
- Slice the kombu-cured flounder into thicker (1.5cm) sushi neta (topping) slices using the kobagashi technique (tilting the knife perpendicularly before it touches the board).
Step 4. Making Flounder Nigiri
- For flounder nigiri, use the hontegashi technique. Paint a bit of soy sauce, grate yuzu citrus, and sprinkle zest on top. Alternatively, sprinkle zest, add a bit of shokombu, or use engawa (fin) nigiri with daikon radish and citrus.
- For engawa nigiri, divide engawa into three, stack two slices, and make nigiri. Lay slices half overlapping. Paint with soy sauce and add grated daikon radish.
Read more: Chef Tom's Tuna Tataki: A Step-by-Step Guide
Tips
- The gelatinous texture of the boiled flounder skin is a great addition to the sashimi platter.
- Momiji oroshi (grated daikon radish with cayenne pepper) is a perfect relish with flounder sashimi.
- Using citrus and daikon radish with fatty engawa gives a refreshing touch and balances the flavour.
Nutrition
- N/A
FAQs
1. Is flounder safe to eat raw?
Yes, but only if it's extremely fresh and sourced from a reputable supplier. Look for bright, firm flesh and a mild, clean scent. If in doubt, don't eat it raw.
2. What type of knife do I need to make flounder sashimi and sushi?
A very sharp, thin-bladed knife is essential. A sushi knife (Yanagiba) is ideal, but a very sharp chef's knife will also work. Sharpness is key for clean, precise cuts.
3. How do I store leftover flounder?
Store leftover cooked or raw flounder in an airtight container in the refrigerator for up to 2 days. For raw flounder intended for sashimi/sushi, ensure it's kept extremely cold.
Creating a fabulous flounder sashimi and sushi platter is more achievable than you might think. With practice and attention to detail, you can impress your guests with this elegant and delicious dish. Enjoy the fruits of your labor, and savor the exquisite taste of expertly prepared flounder.