Crispy seared black sea bass with dashi broth
This dish blends the crispy sea bass with an umami rich dashi broth. The dish is accompanied with sauteed shitake mushrooms and boiled fingerling potatoes and garnished with diced green scallion.
This dish blends the crispy sea bass with an umami rich dashi broth. The dish is accompanied with sauteed shitake mushrooms and boiled fingerling potatoes and garnished with diced green scallion.
Service for 4
4 black sea bass fillets skin on
4 fingerling potatoes
1 scallion top diced for garnish
For the Dashi Broth
2 cups water
4 scallion bottoms diced
1 garlic clove diced
2
5x5 in slabs of kombu
1 cup bonita flakes
1 T grapeseed oil
For the Dashi:
Carefully wipe the kombu with a wet paper towel. Do not wash the kombu. In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Do not let the water boil. Let simmer for 15 minutes. Remove the kombu. Note: the kombu can be used again to make a weaker stock. Bring the liquid to a boil, add the bonito flakes, and turn off the heat. Skim off any scum from the surface. After a minute or two the flakes will sink to the bottom. At this point the stock should be strained through a coffee filter or cheesecloth. The dashi is best used immediately although it can be refrigerated for up to 3 days.
The Potatoes:
Peel skin off of 4 fingerling potatoes. Dice into 1/3 inch slices. Cook in salted water till done (5-7 minutes). Strain and set aside.
The mushrooms:
Cut 8 shitake mushrooms into quarters. Sautee in oil of choice. Rest on papertowels when done.
The Fish
Sear the bass in a non-stick pan --- see Video below of Eric Ripert searing fish.-- set to rest
Assembly
Reheat dashi, potatoes and mushrooms. Pour dashi into bowl and plate potatoes and mushroom. Set fish fillet on top and garnish with slicess of green part of scallion.
