PT25M
With crisp wafers, sweet port reduction and a boozy margarita mousse bringing flavour and texture to the plate, Giuseppe di Iorio does little but simply dress the raw red prawns, salmon and amberjack in his colourful sashimi recipe to let the flavour shine through. As with all raw fish dishes, seek out the freshest possible produce and avoid using fish which has previously been frozen.
'Raw fish' – mixed sashimi with margarita mousse, wafers and port reduction