Recipe by Sara Giversen
75ml. Ponzu lemon
1 tsp. Freshly ground black pepper
1 tsp. Freshly ground green pepper
1 tbsp. Brown sugar
Mix and combine all the ingredients and let the marinade infuse in the refrigerator for at least an hour.
150 ml. Neutral flavoured oil
1 ½ tbsp. White wine vinegar
Freshly ground black pepper
Mix the egg, white wine vinegar and salt.
Using a stick blender, slowly drizzle in 100ml of oil until the mixture thickens.
Stir in the Sriracha sauce and then, gradually, the rest of the oil whilst blending.
Season the mayo with freshly ground pepper and salt.
400g salmon (use a back-loin fillet if possible)
The back-loin is the finest cut of the salmon and is what sushi restaurants use, so the salmon does not require cooking through.
Cut the salmon into approx. 1.5 cm wide strips.
Grind black and green pepper over the salmon pieces.
Brush half of the marinade onto the salmon.
Use a gas burner to colour and ‘burn’ the salmon on all sides, adding a wonderful taste and aroma.
Pour the remaining marinade over the fish before serving.
Bull’s blood leaves