Fresh Cod Sashimi with Anchovy Butter on Crushed Tomatoes – Chef Hubert's Recipe

• 500 g fresh cod fillet
• 120 g anchovy butter
• Fresh crushed tomatoes
• 25 cl sesame oil
• 1 level tablespoon grated fresh ginger
• Sichuan pepper
• Rice wine vinegar, 1 drizzle
• Flat-leaf parsley

1. Trim the cod fillet and cut into 5 rectangles. Peel and grate the ginger, or cut into thin strips then fine dice. Combine with sesame oil (or palm/soybean oil). Finely chop some parsley and add to the oil. Marinate the fish pieces in this mixture.
2. Prepare the anchovy butter: 100 g butter, 1 small can salted anchovies, pepper. Work the softened butter into a paste with a pestle. Add boned anchovies and pepper. Chill until serving.
3. Prepare the crushed tomatoes: 350 g tomatoes, 80 g white onion, 4 basil leaves, 15 cl sesame oil, 10 g sugar, salt, pepper, 25 g slivered white almonds. Chop onions, blanch tomatoes, sweat with onions in sesame oil. Add almonds, chopped basil, sugar, salt, and pepper.
4. Plate crushed tomatoes in rectangular dishes. Arrange marinated fish on top (3 pieces per plate). Drizzle with ginger marinade and rice wine vinegar.
5. Season lightly with salt (anchovies are salty) and freshly ground Sichuan pepper.
6. Garnish with flat-leaf parsley leaves.
7. Serve small quenelles of anchovy butter in individual cups alongside.

Chef Hubert's recipe