Crispy Skinned Salmon with Maitake Dashi (Ming Tsai) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 quarts water |
1 (12-inch) piece kombu |
1/2 cup bonito flakes |
3 cups maitakes, coarsely chopped |
4 pieces salmon fillet, center cut, skin on (scaled), 5 to 6 ounces each |
fleur de sel and black pepper |
1 package daikon sprouts |
Directions:
1. In a large pot, add water and kombu. Bring to a boil and remove from heat. Discard the kombu and add the bonito flakes to the hot water. Let flakes steep for 5 to 8 minutes. Strain to remove solids.
2. Add maitakes to dashi, and check for seasoning. On a small plate, season the fillets, skin side only, with fleur de sel and pepper. Heat a skillet to very high and crisp up the skin side only. The top of the salmon should still be raw.
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