Name: Hamachi shiso saltimbocca
Total time: 1 h 15 min
Ingredients: 6 hamachi fillets, 150g each; 12 shiso leaves; 12 slices of Parma ham; 100g of cucumber, cubed and chillied; 6 slices of kohlrabi, cut very thin; olive oil; kombu, a small piece; 200ml of vegetable stock; daikon radish; 1 bunch of rainbow chard; 1 garlic clove, peeled and minced; 1 red chilli, finely chopped; 50g of fresh ginger, peeled and finely chopped; 2 banana shallots, finely chopped; 100ml of Marsala wine, dry; 50ml of mirin; 75g of butter, chilled and cubed; 2 tbsp of hatcho miso paste; 1 lemon, juiced; ikura; salt and pepper, to taste; olive oil

Hamachi shiso saltimbocca

by Joshua Owens-Baigler & Usman Haider (Angelina)

Ingredients

Fish & Shellfish

6 hamachi fillets, 150g each

Salad & Fresh Herbs

12 shiso leaves
50g of fresh ginger, peeled and finely chopped

Delicatessen

12 slices of Parma ham

Oils & Vinegars

olive oil
olive oil

Speciality Ingredients

kombu, a small piece
ikura

Store Cupboard

200ml of vegetable stock
2 tbsp of hatcho miso paste

Beverages

100ml of Marsala wine, dry
50ml of mirin

Dairy

75g of butter, chilled and cubed

salt and pepper, to taste