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Roast Sablefish

Roast Sablefish

Courtesy of Chef Paul Moran of Aura Restaurant.

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ingredients

Dashi

1
kombu seaweed
1
L water
50
g dried shiitake mushrooms
20
g bonito flakes

Sablefish & Assembly

2
piece baby leeks
1
small watermelon radish, cut into 1 cm square cubes
1
medium shiitake mushroom
40
g chicken
1
egg white
100
g panko breadcrumbs
1
whole egg
2
Tbsp all-purpose flour
1
piece (150 g) sablefish
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directions

Step 1

Combine kombu, water and mushroom in a pot and start heating it up. When it comes to a boil, turn down the heat and simmer for 20 mins.

Step 2

After turning off the heat add the bonito flakes and put a lid or wrap the pot with plastic wrap. Strain after 30 minutes. Add sea salt to taste.

Step 3

Put the chicken and egg white in a food processor and mix until smooth. Pass the chicken mousse trough a fine tamis and season. Hollow out the shiitake mushroom and place a spoon fool of the chicken mousse inside the shiitake mushroom. Cool down.

Step 4

Whisk one egg in a bowl, have the flour and panko in 2 separate bowls. Roll the shiitake in flour first and shake off the excess. Roll in egg second and in panko to finish.

Step 5

Season the sablefish and roast in the oven.

Step 6

Cook baby leeks, watermelon and jade radish in Dashi broth until tender.

Step 7

Fry off the stuffed shiitake mushroom in canola oil and set aside on a tray.

Step 8

Thinly slice some of the cooked Kombu seaweed.

Step 9

Place the piece of sablefish in a shallow bowl. Garnish with the cooked leek and watermelon radishes. Add some of the sliced Kombu. Pour the broth table-side and garnish with stonecrop and other herbs from the garden.

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