If you want to create the perfect table centerpiece, you can’t go wrong with a decadent sashimi platter. Combining stunning, organic aesthetics with sumptuous, seared coriander tuna and salmon filet, Chef Devaux’s Sashimi Recipe is both a lesson in presentation, and a showcase of delicious sashimi – perfect for any occasion!

Salmon

Position the salmon filet block in front of you at a 45-degree angle. Begin making cuts at a 90-degree angle to the fat lines, with the blade of your knife tilted also at 45 degrees. Slice through the fish in one single, fluid movement. Each slice should be approximately 0.5 cm in thickness.





Tuna

Place the seared tuna block vertically on the chopping board so that its length is parallel to your knife blade. Begin making fluid, single cuts of approximately 0.5 cm to 1 cm in thickness. You may need to adopt a slight, gentle sawing motion to separate each slice. Set aside whilst preparing the garnish.