Gastronomixs

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. 

Sashimi of cod with thick dashi cream

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Ingredients

1

kg

cod fillet steak

 

 

lemon salt

1

dl

dashi bouillon

2

dl

cream

3

tbsp

herring roe

10

g

chives

 

 

white peppercorns

Preparation method

  • Skin the cod fillet steak and season lightly with lemon salt.
  • Roll in paper and marinate for 30 minutes.
  • Reduce the dashi by half and refrigerate.
  • Beat the cream until thick and fold in the dashi reduction, finely chopped chives and herring roe, and season with freshly ground white pepper.
  • Cut the cod steak into equal tranches and plate.
  • To serve, top with the thick dashi cream.

Serving suggestions

  • As an amuse-bouche.
  • As a starter with mango and fried shiitake.

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