Cut rectangles (5) in the trimmed fish fillet, peel the ginger machine cut it into thin strips then slice it into very fine dice, add par- above the sesame oil, (or palm oil or soybean). Put the pieces of fish to marinate in this preparation.
Prepare the anchovy butter.**
Prepare the crushed tomatoes.*
Dish up the crushed tomatoes in rectangular dishes, arrange the fish on top, 3 pieces per plate, add a few drops of the ginger maceration and a few drops of vinegar old wine.
Salt (little) because of the anchovy butter and grind over the Sichuan pepper.
Garnish with flat-leaf parsley leaves.
Drop small dumplings of anchovy butter on small individual cups, present them at the same time.
*Crushed tomatoes:Tomatoes 350 g, white onion 80 g, basil 4 leaves, sesame oil 15 cl sugar 10 g, salt, pepper, slivered white almonds 25g.
Chop the onions, blanch, sweat the crushed tomatoes and chopped onions in sesame oil, add the almonds, chopped basil, sugar, salt and pepper.
**Anchovy butter:100 g butter, 1 small can of anchovies in salt, pepper.
Work the butter into an ointment with a pestle, add the anchovies, pepper, keep this ointment in the refrigerator until ready to serve.
Chef Hubert's recipe
