Sorry, you need to enable JavaScript to visit this website.

Sablefish, Matsutake & Dashi by Aisha Ibrahim

Difficulty
Intermediate
Total Time
2H 20MIN
Cuisine

Ingredients

Sablefish: 1 ea. (1-3#)

Shio koji

Water

Filtered water: 1 kg

Field mushrooms: 1g Shitake

Rishiri kombu: 15g (Hokkaido)

Bonito flake: 25g

Shirodashi: To taste

Kosher salt: To taste

Matsutake: 100g cleaned, portioned into roughly 1-inch pieces

Dashi: 200g seasoned

Small vacuum bag: 1

A really delicious dish with both subtle and strong flavours layered for complexity and dynamism. Follow Canlis chef Aisha Ibrahim's easy recipe for a very impressive and accomplished main course that showcases the best of shitake, matsutake, dashi and sablefish textures and flavours. 

Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for classic dishes. 

Aisha Ibrahim is the executive chef at Canlis restaurant in Seattle. Here she presents a really delicious dish with both subtle and strong flavours layered for complexity and dynamism. Follow the recipe's easy steps for a very impressive and accomplished main course that showcases the best of shiitake, matsutake, dashi and sablefish textures and flavours.
 

Method

01.

Begin with cold or tepid water, and add shiitake and kombu. Bring to medium-high heat (65C) for 45 minutes to bloom.

Sable
02.

Bring up to almost a simmer for 15 min and add bonito for a total of 15 seconds before removing. 

 

step 2
03.

Strain gently from the top by lifting out contents with a strainer, and pass through a coffee filter.

step 3
04.

Clean matsutake by removing the outside of the matsutake stem and cap. Slice the matsutake into pieces.

Step 4
05.

Poach matsutake in the dashi. Cook until soft. Drain the matsutake pieces, reserve the dashi, and line the mushroom on a tray with a paper towel.

Poach matsutake in the dashi.
06.

For the sablefish

To prepare for cooking, remove the fish loin from the refrigerator and allow it to reach nearly room temperature.

 

Sablefish
07.

To finish cooking, begin by heating a sauté pan over medium-high heat before adding grapeseed oil. Place the fish skin-side down in the pan and firmly keep the skin as flat as possible using an off-set spatula to make even contact. 

 

step 7
08.

Allow to cook skin-side down until about 75% cooked through, and flip over to gently mark the other side. Quickly remove from the pan and finish by sprinkling salt on the skin.

 

step 8
09.

Cut the raw mushroom into thin slivers, using a sharp chef's knife.

step 9
10.

To plate the dish, heat up the dashi until it reaches a low simmer. Place fish into a bowl and arrange the poached and shaved matsutake mushroom accordingly. 

Finish with hot broth to enjoy. 

 

step 10

Learn how to make Aisha Ibrahim's sablefish with matsutake and dashi with the video below.

More from this author

Join the community
Badge
Join us for unlimited access to the very best of Fine Dining Lovers