Gastronomixs

Haddock cooked in dashi broth

Dashi is the basic bouillon of Japanese cuisine and consists of only two ingredients. The bonito flakes release their flavour within just a few seconds.

Haddock cooked in dashi broth

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

haddock fillet

1

litre

water

20

g

kombu

30

g

bonito flakes

Preparation method

  • Bring the water with kombu to a boil and skim off the froth and bits regularly.
  • Remove the kombu, cool the broth to approx. 60°C, and add the bonito flakes.
  • Infuse for several minutes and pass through a passing cloth.
  • Place the haddock fillets in a vacuum sealer bag and pour in the dashi broth.
  • Bake in a sous-vide thermal bath at 50°C for approx. 12 minutes.

Serving suggestions

  • In a composition with noodles, aubergine, asparagus, yuzu, oba, mushrooms, onion, or bamboo.

Previous page