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Sashimi of cod with thick dashi cream

Based on an idea by Stefan van Sprang, restaurant Aan de poel, Amstelveen, the Netherlands. Use only the very freshest cod for this recipe. 

Makes 1kg.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Fish
  • Pescetarian

Ingredients

1
kg
cod fillet steak
as needed
lemon salt
100
ml
dashi stock
200
ml
whipping cream
3
tbsp
herring roe
10
g
chive, finely cut
as needed
white pepper

Scale recipe

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