Crispy Skinned Salmon with Maitake Dashi
In a large pot, add water and kombu. Bring to a boil and remove from heat. Discard the kombu and add the bonito flakes to the hot water. Let flakes steep for 5 to 8 minutes. Strain to remove solids.
Add maitakes to dashi, and check for seasoning. On a small plate, season the fillets, skin side only, with fleur de sel and pepper. Heat a skillet to very high and crisp up the skin side only. The top of the salmon should still be raw.
Copyright 2000, Ming Tsai, All Rights Reserved
Recipe courtesy of Bobby Flay