Sashimi with Salmon and Ginger

Ingredients

• Salz
• 1 EL Mirin
• 1 EL Reisessig
• 4 Jakobsmuscheln
• 8 Garnelen (mit Kopf und Gliedern)
• 200 g Tintenfisch (küchenfertig)
• 200 g frischer Spinat
• 1 Stück Salatgurke (ca. 10 cm)
• 200 g frisches Lachsfilet
• 2 dünne Scheibe Zitronen
• 1 Stück Lauch (aus der hellgrünen Mitte)
• Wasabi
• eingelegter Ingwer (in Scheiben) zum Anrichten
• Forellenkaviar (zum Garnieren)
• Sojasauce (zum Servieren)

Instructions

1. 1.

   In a pot bring about 1 l water to boil, salt it and season with Mirin and rice vinegar. Remove the mussels, optionally discard roe and use elsewhere. Add the mussel meat to the non-boiling broth and let it sit for 30 seconds. Remove and cool. Add the shrimp to the almost boiling broth, cook for 1 minute, remove, shock in cold water and drain. Bring the broth back to a boil, gently simmer the squid in the boiling broth for 1-2 minutes depending on thickness of pieces, remove, drain and cool (it should be just cooked; overcooking makes it tough!).

2. 2.

   Clean the spinach, rinse, place in a pot until it wilts, then strain.

3. 3.

   Wash the cucumber, slice lengthwise into 5-10 mm thick slices and cut diagonally into sticks. Slice the salmon fillet diagonally into 4 pieces. Halve the lemon slices. Fold each salmon piece in half, placing a half lemon slice between the halves.

4. 4.

   Wash the leek, cut into 4 rings (1-2 cm wide) and remove the outer pale green ring; only this is needed, use the rest elsewhere. Slice the leek rings, lay flat and make zigzag cuts on one side. Place about 1-2 cm high wasabi paste on a plate, arrange a leek strip around it and press lightly. Repeat to create 4 "wasabi crowns".

5. 5.

   Arrange for serving: slice the squid lengthwise. On a plate place 2 shrimp, 1 mussel, a salmon slice with lemon and some cucumber sticks. Add several squid slices over loosely laid spinach leaves. Place some pickled ginger and one wasabi crown between. Garnish the squid with caviar. Serve soy sauce separately.