Sole and Dashi Recipes
This playful fish dish from Angelo Sato is a simple combination of sole, courgette and a mushroomy dashi and is garnished with a variety of seaweeds and more mushrooms.
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Ingredients
- 120g of filtered water
- 5g of dried shiitake mushrooms
- 3g of dried kombu
- 25g of shiitake mushrooms, fresh
- 3g of fresh ginger
- 5g of bonito flakes
- soy sauce, to taste
- mirin, to taste
- 1 sole, 700–900g, filleted and skinned
- 6 baby courgettes, very thinly sliced
- salt, to taste
- 2 nori sheets, toasted
- 1 handful of enoki mushrooms, cut into 1 cm pieces
- 40g of fresh seaweed
- 50g of grapeseed oil
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