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Wild Alaska black cod in a smoked aubergine gel
The aubergine gives a very fine, rich smoky flavour to the dashi that creates a nice clear jelly.
By choosing wild black cod Alaska, you make a sustainable and flavourful choice. Wild black cod has a high oil content, a sweet taste and buttery texture.
Makes 1 kg.
Allergens & dietary requirements
25 g katsuobushi
25 g kombu
1 l water
8 pieces aubergine
200 g white soy sauce
130 g mirin
2 pieces spring onion
20 g ginger
30 g dried shiitake mushrooms
1 kg wild Alaska black cod, fillets
as needed Vegetal (gelatin of vegetable origin)
Place the katsuobushi and kombu in a vacuum bag with the water and refrigerate overnight.
Pass the ice-cold dashi through a fine sieve.
Meanwhile, cook the aubergines, on a kamado barbecue, for 10-15 minutes.
Then place them on a tray on the kamado and smoke with pecan wood for another 10 minutes.
Place the aubergines with the dashi in a stainless-steel container and cover tightly with aluminium foil.
Cook in the steam oven at 100°C with 100% steam for 45 minutes.
Now leave to cool back to room temperature.
Meanwhile, de-vein the black cod fillets and remove the skin.
Cut the fish into a nice filet.
Place in a vacuum bag and cook for 25 minutes at 48°C.
Now pass the smoked aubergine broth through a fine sieve, under vacuum if necessary.
Cool the fish back on ice water.
Remove the fish from the vacuum bag and pat dry well.
Place openly in the refrigerator to air dry for at least 2 hours more.
Bring 1600g aubergine broth to the boil with the white soy sauce, mirin, spring onion, ginger, and dried shiitake. Let this infuse for 10 minutes.
Pass the broth.
Freeze the black cod in the blast chiller.
Add 45 grams of vegetal per litre of broth and bring to the boil.
Dip the black cod in the broth until a nice gel layer forms around the fish.
Store in the fridge.
While serving, reheat the fish in a heat oven at 58°C to a core temperature of 50°C.
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