Apr 27, 2023 Restaurants
Nominated for the list by Chand Sahrawat, co-owner of Sid at the French Café and Kol
“Makes me happy on a bad day. I’ll often visit on my way home and take a quick break,” Chand says. We can attest to that. There’s a fresh bright- ness from the silky raw fish and fistful of herbs on top, which is underscored by a smooth, slightly spiky, horserad- ish mayo. Very much a mood-altering kind of dish.
INGREDIENTS
Horseradish mayo —
2 egg yolks
1 Tbsp mustard
2 Tbsp water
1 Tbsp lemon juice
1 small garlic clove, microplaned 1 tsp salt
3 Tbsp Mandys Horseradish Pinch of pepper
500g canola oil
Verjus dressing —
100g olive oil 100g verjus
1 tsp salt
Raw fish mix —
1 Tbsp finely diced shallots 1 Tbsp chopped baby capers 2 Tbsp finely diced pickles
2 Tbsp finely diced radish 400g sashimi-grade fish (we prefer trevally for the firmer texture)
METHOD
1. Horseradish mayo —
Whiz first lot of ingredients together in food processor, Slowly add canola oil until all emulsified; check seasoning.
OR
Mix some horseradish and lemon juice into your favourite store-bought mayo until it has a sour, spicy horseradish flavour.
2. Verjus dressing —
Combine all ingredients.
3. Raw fish mix —
In a bowl, place all the diced ingredients and dress with 6 Tbsp of verjus dressing.
4. Bringing it all together —
In a hot pan grill four slices of good-quality sourdough with olive oil until deep golden brown. Smear a tablespoon of horseradish mayo on the four toasts, then divide the diced fish mixture between them.
Garnish with sliced chives, lemon zest and a wedge of lemon.
Find the Top 50 Dishes feature here
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