A fabulous fish recipe that’s super quick and easy to make. In Japan it’s traditionally prepared with fresh tuna and served with soy sauce.

Preparation time: 20 minutes

Cooking time: 10 + 2 minutes

Serves: 4

Ingredients

• 1 x 500 g (1 lb 1.6 oz) pack of Coupe du Tsar®, classic or marinated

• 1 tsp cracked pink peppercorns

• 1 bouquet of coriander and chervil leaves

• A drizzle of sesame oil

For the soy sauce reduction

• 20 cl (6.75 fl oz) soy sauce

• 1 tbsp rice vinegar or white vinegar

• 3 tbsp caster sugar

Method

1. Cut the fillet of salmon into rectangular pieces with flat sides, making sure each piece is thick enough so the inside will stay raw when you sear it.

2. Heat the soy sauce, vinegar and sugar in a saucepan. Bring to the boil, then lower the heat and reduce by half over a low heat. Set aside.

3. Heat a tiny bit of sesame oil in a non-stick frying pan. Once it’s good and hot, sear the fish very briefly on both sides (15 seconds maximum per side). You want to cook just the outside, and keep the inside raw and tender.

4. Brush the salmon pieces on all sides with the reduced soy sauce.

5. Chop the coriander and chervil leaves with a sharp knife, then roll the salmon rectangles in the herbs to coat them all round the outside.

6. Cut into evenly sized pieces and serve on a plate with a sprinkling of sesame oil, some decorative crushed pink peppercorns, and a few edible flowers.

Credit: Petrossian / @petrossianuk