Japanese Flounder Sakura Carpaccio

• 100 grams White fish such as Japanese flounder or sea bream
• 12 flowers Salted sakura blossoms
• 1 tbsp Extra virgin olive oil
• 1 tsp White wine
• 1 dash Wasabi
• 1 dash Soy sauce, salt
• 1 Sprouts or thin green onions

1. Thinly cut the sashimi and arrange on a plate.
2. Make sure the sashimi slices are not overlapping.
3. Take 1/2 of the salted sakura and soak in water for 2 minutes to remove some of the excess salt.
4. Desalt the rest of the sakura completely.
5. Finely chop the lightly desalted sakura, combine with the ingredients and mix well Add a drop of soy sauce and salt to taste.
6. Pour the mixture from Step 2 onto the sashimi.
7. Garnish with decorative sakura and sprouts to finish.

white fish, flowers, olive oil, white wine, wasabi, soy sauce, sprouts

Taken from cookpad.com/us/recipes/148557-japanese-flounder-sakura-carpaccio (may not work)