Kombu-Cured Bream, Shio Koji, Celeriac Dashi Recipe
This beautiful fish dish from Stuart Ralston is lovely amalgamation of British ingredients and Japanese techniques, such as fermenting celeriac with shio koji.
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Ingredients
- 400g of dried rice koji
- 800ml of warm water
- 100g of salt
- 500g of celeriac, peeled and punched into 1 mm-thick discs
- sea bream, bones and skin
- 2 apples, quartered
- 300mm of apple cider vinegar
- 200g of spinach
- 20g of wasabi leaves
- 5g of wasabi paste
- 200ml of rapeseed oil
- 1.5g of celeriac, peeled and diced, 50g peel reserved
- 3l water
- 18g of salt
- 1/2 red onion
- 1kg sea bream, skinned and filleted, skin and bones reserved
- 1l water
- 3 limes, zested and juiced, plus more lime juice as needed
- 100g of dried kombu, toasted
- N25 caviar
- red butterfly sorrel
- wasabi leaves, cut into discus
- fennel flowers
- mustard leaf
- bronze sorrel
- bronze fennel
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