Marinated Fluke, Squid, Cured Seaweed, Black Beans, and Pickled Kombu

Adapted by StarChefs.com
February 2015

INGREDIENTS:

Squid Consommé
(Yield: 3 kilograms)
20 grams canola oil
1 kilogram squid trim and heads
200 grams fluke bones
100 grams ginger
30 grams garlic
300 grams sake
100 grams mirin
5 kilograms chicken stock
2 sheets kombu
15 grams wakame
10 grams salt, plus additional as needed
7 grams white soy sauce, plus additional as needed
2 grams Ajinomoto seasoning
6 egg whites
One 2-gram piece peeled garlic
Squid Monté
(Yield: 700 grams)
15 grams mirin
15 grams sake
550 grams butter, diced
3 grams salt
Sushi Vinegar
(Yield: 1 kilogram)
1 kilogram rice vinegar
100 grams sake
100 grams mirin
100 grams salt
500 grams sugar
One 20-gram piece kombu
Braised Kombu Noodles
(Yield: 8 servings)
1 sheet kombu
30 grams sushi vinegar
Black Bean-Ginger Cure
(Yield: 380 grams)
60 grams fermented black beans, finely chopped
75 grams ginger, finely chopped
125 grams salt
125 grams sugar
Cured Fluke
(Yield: 20 portions)
2 fluke fillets, halved lengthwise
To Assemble and Serve
15 grams grilled squid noodles, cut from mantle
3 grams aka (red) tosaka nori
3 grams ao (green) tosaka nori
5 grams nori tempura

METHOD:

Squid Consommé

In a very hot rondeau, heat half the oil and brown squid to form a deep fond. Remove squid from pot and add a little more oil. Brown the fluke bones. Return squid to the pot. Add ginger and garlic and sweat 5 minutes. Deglaze pot with sake and mirin. Stir vigorously to scrape up fond. Add chicken stock, bring to simmer, and skim impurities from surface. Lower heat to about 70°C, add kombu sheets, cover and infuse 30 minutes. Remove and discard kombu. Simmer stock to desired body. Remove from heat, add wakame, and steep 10 minutes. Strain through chinois. Season with white soy, Ajinomoto, and 7 grams salt. Cool to room temperature. Transfer stock to a tall skinny pot. In a bowl, combine egg white with remaining salt, and whisk to soft peaks. Whisk the egg white mixture into the stock. Heat over a very low flame, and let the egg whites form a raft. Carefully strain the consommé through a chinois lined with a coffee filter. Add garlic and steep 30 seconds. Season with salt and white soy. 

Squid Monté

In a small copper pot, bring mirin, sake, and 130 grams Squid Consommé to 70°C. Using an immersion blender, mount with butter. Season with salt.

Sushi Vinegar

In a medium saucepot, combine vinegar, sake, mirin, salt, and sugar. Bring to simmer. Remove from heat, add kombu, cover, and steep until cooled to room temperature. Remove and discard kombu.

Braised Kombu Noodles

In a vaccum bag, combine kombu and Sushi Vinegar, and compress. Set a steam oven to 100°C. Cook kombu in bag for 2 hours. Shock in ice bath. Remove kombu from bag, tightly roll it up, and cut into ⅛-inch strips.

Black Bean-Ginger Cure

In small bowl, combine all ingredients, rubbing them together by hand to create a wet sand-like feel.

Cured Fluke

In a bowl with 380 grams of the Black Bean-Ginger Cure, rub both sides of each fillet with the cure and let cure for 45 minutes. Remove fluke from cure and brush off any excess. Cut into thin strips.

To Assemble and Serve

Warm squid and 15 grams Cured Fluke in 7 grams Squid Monté. Arrange fluke, squid, and 2 grams Braised Kombu Noodles in a circle in the center of a flying saucer bowl. Place nori around noodles. Pour 30 grams Squid Consommé tableside.