Hiramasa Kingfish Sashimi with Dirty Martini Dressing

Hugh Sanderson, Bar Savarin, Serves 2


Dirty Martini Dressing:

330ml Mount Zero Dirty Olive Brine

75ml Sweet Red Vermouth (Hugh likes Maidenii Sweet Vermouth)

50ml Sherry Vinegar

25ml Dry Gin (Hugh likes Saint Felix Wild Forest Gin)

1 Small Fillet of Hiramasa (Yellowtail) Kingfish, Sashimi Grade

1 Lemon, peel and juice

Drizzle of Mount Zero Arbequina Extra Virgin Olive Oil

Drizzle of Mount Zero Yuzu Pressed Extra Virgin Olive Oil

Mount Zero Pink Lake Salt

Freshly Cracked Black Pepper


Lightly whisk all dressing ingredients together and put aside.

With a peeler, remove the zest of 1 lemon. With a knife, remove any white pith that may remain, then julienne the peel.

Bring a small pot of water to a boil and blanch the julienned lemon zest for 30 seconds. Strain and rinse. repeat this process two more times.

Finely slice Kingfish and in a bowl season with a little fresh lemon juice and salt. Arrange on a plate, and generously spoon the martini dressing over the sliced Kingfish. Drizzle with Mount Zero Arbequina olive oil and a small amount of Mount Zero Yuzu oil. 

To finish, garnish with the julienned lemon zest. Then, with a tight grind, season with cracked black pepper. 

Bar Savarin
"I came up with this recipe as I had some leftover brine from the olives, and wondered what it would be like to make a dressing with it. Suffice to say, it worked! This recipe is great for the home cook, tastes delicious and looks really great, too!” - Hugh Sanderon, Bar Savarin

Recipe Ingredients from the Mount Zero Range