Sashimi of salmon and beef tataki served with a crisp vegetable slaw.
Wash the fennel and slice finely. Peel the garlic and chop finely, setting one chopped clove aside from the others.
Cut the salmon into very fine slices and then roll these slices up.
Cut the beef into strips of 3 by 10 inches in size. Roll the beef through the white balsamic vinegar, one chopped garlic clove and then the sesame seeds.
Heat a frying pan and add olive oil. Sear the beef for about 9 seconds on each side, remove from the heat and leave to rest. Once rested, cut the beef into very fine slices using the entire blade of the knife to make sure that you do not tear the meat.
Peel the limes and remove the segments from one lime. Squeeze the juice from the other. Mix the juice, the remaining chopped garlic and the lime segments with the soy sauce and allow to rest for an hour in the fridge.
Serve the tataki with the soya sauce, some pickled ginger and wasabi on a bed of rocket and finally add the sliced fennel.
«Serve with a touch of wasabi sauce but be careful, it is very hot!»