Stroganina

Ingredients

• 500g sushi-grade whitefish fillet (previously frozen), such as arctic char, whitefish or salmon
• 2 tbsp coarse salt, for dipping
• 1 tbsp freshly cracked black pepper, for dipping

Before you cook

• Confirm the fish is sushi-grade and has already been commercially frozen solid for at least 7 days, which is required to make eating it raw safe.
• Pat the fillet completely dry on all sides with paper towels.
• Wrap the fillet tightly in plastic wrap, pressing out any air pockets.
• Lay the wrapped fillet flat on a tray and freeze it until rock solid all the way through, at least 24 hours, in a freezer set to -18°C or colder.
• Chill a serving plate in the freezer for at least 30 minutes before serving.
• Set out small bowls of coarse salt and cracked black pepper for dipping.

Steps

1. Remove the frozen fillet from the freezer and unwrap it.
2. Hold the fillet steady on a cutting board, bracing it with a folded towel.
3. Working quickly with a very sharp, heavy knife, shave off paper-thin curls from across the grain of the frozen fillet.
4. Arrange each curl on the chilled plate as soon as it's cut.
5. If the fillet starts to soften and the curls stop holding their shape, return it to the freezer for a few minutes before continuing.
6. Keep shaving curls until the fillet is used up or too thin to shave safely.
7. Serve the stroganina curls immediately on the chilled plate, with the salt and pepper alongside for dipping, before the fish can thaw.