Trio Of Sashimi With Fennel-Cucumber Salad

For Salad: Slice the cucumber into 1/8-inch horizontal slices. Set aside.

In a small bowl, combine the water and lemon juice. Slice the fennel cut side down on a mandoline if you have one, or as thinly as possible using a sharp knife. Place the fennel in the lemon water.

In a food processor, combine the carrots, soy, sesame oil, tahini, vinegar, salt, and pepper. Blend into a loose puree.

Drain the fennel. In a bowl, combine the fennel, soy sauce dressing, and cucumbers. Cover and refrigerate.

For Sauce: In a food processor, pulse the yolks to mix them. With the machine running, add the oil in a thin, steady stream. When it is all added, beat in the sesame oil.

Remove the lid and add the soy sauce, tahini, and vinegar. Replace the lid and puree the mixture until it is the consistency of a dressing, not thick like a mayonnaise. If necessary, add a little water to thin it down. Transfer to a bowl, cover, and refrigerate.

For Sashimi: Remove skin and grayish layer of fat from the salmon. Cut into 1/4-inch cubes. Transfer to a bowl and refrigerate.

Dice the tuna into 1/4-inch cubes. Transfer to a bowl and refrigerate.

Bring a saucepan of salted water to a boil. Drop in the rock shrimp. Cook 2 seconds, then drain at once. Rinse with very cold water. Transfer to a bowl and refrigerate.

Remove the fish from the refrigerator. Add 2 tablespoons of the sauce to each bowl and stir gently.

On salad plates, arrange some of each kind of fish and rock shrimp. Put salad in the middle and garnish with avocado slices.

Recipe Source: Adapted from Le Soir Bistro, Boston