Food

These sushi delights come from Carlos, a talented young chef available to prepare private dinners for you and your friends, with menus that suit all budgets and dietary preferences. He’d like to thank Maite Zamanillo for her recommendations for the recipes below. 653 90 69 63. lecuisinier.bcn@gmail.com

The following sushi recipes are intended to be made with raw fish in true sushi style. All fish selected should be fresh and of sushi grade, stored and prepared correctly. Depending upon individual taste and preference, you may choose to slightly cook the fish. Here’s a tip: if cooking the fish, place the skewers in a sizzling hot pan with oil for approx. five seconds on each side to avoid the fish drying out. Accompany both dishes with Soy Sauce and Wasabi. Amounts can be set according to how many people are eating.

EXOTIC SKEWERS

The ingredients:

tuna

papaya

curry powder

shredded coconut

walnuts

ginger

sunflower oil

lettuce and green peppers

Preparation time: approx. 15 minutes

The steps:

Cut the tuna and papaya into finger-sized slices and place them on the skewer. Make the vinaigrette by

crushing the walnuts and finely grating a finger of ginger. Mix together with the rest of the ingredients (oil,

curry and coconut) until it has the consistency of a gel. On the serving plate make a bed of lettuce and decorate with finely sliced peppers. Arrange the skewers on top of the lettuce and garnish with the vinaigrette.

GEISHAS – ARGENTINIAN SUSHI

The ingredients:

tuna

swordfish

cream cheese (Philadelphia or similar)

avocado

cucumber

lemon

sesame seeds

Preparation time: approx. 20 minutes

The steps:

Finely cut the fish into wide strips and place the strips into a bowl with the fresh lemon juice for between 5-10 minutes—the acid of fresh lemon reacts in a way that ‘cooks’ or rather, pickles the fish. Cut the avocado and cucumber into fine strips. Remove the fish from the lemon, place a spoonful of cream cheese on top, followed by one slice of avocado and cucumber, to form a roll. Secure the roll by tying a strand of seaweed around it. Arrange the rolls on a plate and sprinkle some sesame seeds over the rolls.