Sashimi Napolean

Directions

1. 1
   Dressing:
2. 2
   In a small bowl, whisk together the vinegar, wasabi, and soy sauce until dissolved.
3. 3
   Gradually whisk in the olive oil.
4. 4
   Reserve.
5. 5
   Fish:
6. 6
   With a very sharp thin-bladed knife, very thinly slice the fish against the grain.
7. 7
   When cutting the halibut, slice against the skin as you would smoked salmon.
8. 8
   Reserve.
9. 9
   Wontons:
10. 10
    Cut the wonton skins crosswise in half, making 15 pieces.
11. 11
    In a skillet, heat 1/4 cup of the clarified butter over moderate heat.
12. 12
    Fry the wonton skins until golden on each side, adding more butter as needed.
13. 13
    Remove and drain on paper towels.
14. 14
    To assemble:
15. 15
    Place a wonton skin on each of four plates.
16. 16
    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).
17. 17
    Tuck a shiso leaf under the corner of each Napoleon.
18. 18
    Drain and dry the radishes and scatter with the daikon, sprouts, and chives over the top.
19. 19
    Sprinkle with the dressing and serve.