Serves 4
Chili oil, 4 cups
Fresh chili, 1each
Cilantro stems, 1 bunch
Ginger (chopped ruff) tablespoons
Green onion (ruff chopped) 1 bunch
Celery stalk 1 each
Shallot, half each
Morels, half handful, well rinsed, chopped
Turnips, 4 each, sliced
Heirloom baby carrots, 2 each, sliced
Spot prawns, 4 each
Ling cod filet sliced to 3 ounces per portion
2 cups Dashi
Salt to taste
Dashi:
2 ounces Kombu
4 ounces bonito flake
1 quart water
Cod bones, cleaned
Shrimp shells
1) Add all the ingredients to chili oil in a pot; temperature of the oil should be 110 degrees F.
2) Drop the filet in oil, cook about 6 minutes.
3) Meanwhile, cook morel and carrot in dashi (do not overcook it!). Clean the shrimp, and cut each bite size (basically four pieces from 1 shrimp)
4) Place prawns, morel, and carrots in a bowl. Place cooked fish on top, pour dashi over top. Season fish with fleur de sel on top, if needed.
To Make the Dashi:
Place water, cod bones and shrimp shells in pot over medium high heat. Let steep for 10 minutes. Strain through chinois into a clean sauce pot. Place kombu into stock and bring to soft boil. Remove from heat, add bonito flake and let steep for 10 minutes, Strain through chinois.
© 2012 JOHN TESAR, KUNIKO YAGI, SHELDON SIMEON
Posted on AllTopChef.com
Chili oil, 4 cups
Fresh chili, 1each
Cilantro stems, 1 bunch
Ginger (chopped ruff) tablespoons
Green onion (ruff chopped) 1 bunch
Celery stalk 1 each
Shallot, half each
Morels, half handful, well rinsed, chopped
Turnips, 4 each, sliced
Heirloom baby carrots, 2 each, sliced
Spot prawns, 4 each
Ling cod filet sliced to 3 ounces per portion
2 cups Dashi
Salt to taste
Dashi:
2 ounces Kombu
4 ounces bonito flake
1 quart water
Cod bones, cleaned
Shrimp shells
1) Add all the ingredients to chili oil in a pot; temperature of the oil should be 110 degrees F.
2) Drop the filet in oil, cook about 6 minutes.
3) Meanwhile, cook morel and carrot in dashi (do not overcook it!). Clean the shrimp, and cut each bite size (basically four pieces from 1 shrimp)
4) Place prawns, morel, and carrots in a bowl. Place cooked fish on top, pour dashi over top. Season fish with fleur de sel on top, if needed.
To Make the Dashi:
Place water, cod bones and shrimp shells in pot over medium high heat. Let steep for 10 minutes. Strain through chinois into a clean sauce pot. Place kombu into stock and bring to soft boil. Remove from heat, add bonito flake and let steep for 10 minutes, Strain through chinois.
© 2012 JOHN TESAR, KUNIKO YAGI, SHELDON SIMEON
Posted on AllTopChef.com
No comments:
Post a Comment