Sashimi + Weisswurst | Getting over Jetlag

To ensure a good night’s sleep on my third night home after the long cross continent flight, I found out that throwing a party may be just the perfect solution. Planned more than a month ago, the idea surfaced from C’s ability to secure a chilled air-flown whole Norwegian salmon from an industry supplier.

The eleven of us were worried of being ‘salmon-ed out’ so we intercepted the many morsels of salmon sashimi with Bavarian Weisswurst, made with veal and pork and eaten with a sweet mustard.

The whole salmon weighed 5kgs and initially we planned to slice it up ourselves. Luckily we realised that the sharpest knife was not enough if skills were not present. We took it to a nearby Japanese restaurant that helped cut up the fish into manageable pieces and then we sliced the sashimi just before serving so it stayed fresh.

What about the bones? Marinated with teriyaki sauce and grilled till oily, gooey and absolutely mouth-watering to lick! Four bottles of wine accompanied our path to intelligence contributed by high dosage of omega oil.

And the menu :

Miso soup
Butterhead Salad with creamy sweet mustard dressing
Salmon Sashimi
Grilled Teriyaki Salmon Bones, Head + Tail
Lemon Grilled Salmon Fillet
Bavarian Weisswurst + Polish Sausages
Miniature Trifle of Mango, Yogurt + Lime
Amedei Chocolates

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