Sashimi Napolean

VEGETABLES:

• ¼ of a whole daikon (Japanese white radish), peeled-cut into needle-thin julienne, and soaked in ice water.
• 1 bunch radish sprouts, roots trimmed
• 4 shiso leaves (sometimes called “beefsteak”)
• 8 long fresh chives

DRESSING:

• 3 tablespoons sherry vinegar
  
  

  The dressing:

  In a small bowl, whisk together the vinegar, wasabi, and soy sauce until dissolved. Gradually whisk in the olive oil. Reserve.

  The fish:

  With a very sharp thin-bladed knife, very thinly slice the fish against the grain.

  When cutting the halibut, slice against the skin as you would smoked salmon. Reserve.

  The wontons:

  Cut the wonton skins crosswise in half, making 15 pieces.

  In a skillet, heat ¼ cup of the clarified butter over moderate heat. Fry the wonton skins until golden on each side, adding more butter as needed.

  Remove and drain on paper towels.

  To assemble:

  Place a wonton skin on each of four plates. Layer the fish to fit the wonton skin, separating the fish with the wonton leaves and ending with a layer of fish layers (4 layers per plate, creating a Napoleon effect).

  Tuck a shiso leaf under the corner of each Napoleon. Drain and dry the radishes and scatter with the daikon, sprouts, and chives over the top.

  Sprinkle with the dressing and serve.