inthekitchen
BBQ Saba , Smoked Umeboshi Broth
Briny bites of fish are balanced with sweet creamed parsnip and bright herbs in this exciting omakase inspired composition .
INGREDIENTS BBQ Saba ( Mackerel ) 2 whole Japanese Mackerel , filleted salt Mackerel Bones and trimmings 1 whole white onion , quartered 8 cloves garlic , peeled 1 inch piece ginger , sliced 1 cup wood chips , soaked in water for 30 min
Umeboshi Broth 6 cups water 8 dried shiitake mushrooms , soaked in water 1 / 4 piece dried kombu 1 / 4 pack umeboshi ( Japanese pickled plums ) 1 / 2 cup cream
Parsnip Purée 1 piece parsnip , peeled and diced 1 cup milk 1 / 4 cup cream 1 / 4 stick unsalted butter , diced salt and pepper , to taste
Chive Cilantro Oil 1 bundle cilantro 1 handful chives 1 / 2 handful spinach 1 / 3 cup canola oil
Sweet Ponzu Peppers 1 / 4 piece each of green and red bell pepper , cut thinly
Sweet Ponzu Sauce 3 Tbsp ponzu 1 1 / 2 Tbsp sugar 2 Tbsp water
METHOD BBQ saba 1 . Score the skin into a diamond pattern then season both sides with salt . 2 . Place on a parchment lined , oil coated baking sheet . 3 . Preheat the oven to 400 ° F and set aside .
Smoked umeboshi broth 1 . On a baking tray lined with aluminum foil , place drained wood chips evenly . 2 . Place a rack on top then lay the mackerel bones and trimming , garlic , onion , and ginger . 3 . Cover with aluminum foil and place on stove . 4 . Turn on the heat and wait for smoke to appear on the sides of the tray . 5 . Lower the heat and let it smoke for 30 minutes . 6 . After smoking , transfer to a large saucepan and add water , shiitake mushrooms , dried kombu , and umeboshi . Bring it to a boil , then reduce to simmer for an hour . 7 . Drain broth and transfer to a new pot , discarding the bones . 8 . Add cream and simmer for 5 minutes . 9 . Salt and pepper to taste . 10 . Keep it warm and set aside .
Parsnip Purée 1 . Boil the parsnip in milk until fork tender . 2 . Transfer to a food processor and add cream and butter . Process until very smooth . Check for seasoning and adjust with salt and pepper . Keep warm and set aside .
Sweet Ponzu Peppers 1 . Combine all ingredients and stir to dissolve sugar , set aside . 2 . Marinate the sliced bell pepper in the sweet ponzu sauce for half an hour , drain then set aside .
Chive cilantro oil 1 . Blanch the chives , cilantro , and spinach in boiling salted water for a minute . 2 . Remove and place in ice water . 3 . Drain and squeeze out excess water . 4 . Roughly chop before transferring to a blender . 5 . Add canola oil and blend until smooth .
24 ciao ! / summer / two thousand twenty-three