Crispy Skinned Salmon with Maitake Dashi
- 2 quarts water
- 1 (12-inch) piece kombu
- 1/2 cup bonito flakes
- 3 cups maitakes, coarsely chopped
- 4 pieces salmon fillet, center cut, skin on (scaled), 5 to 6 ounces each
- Fleur de sel and black pepper
- 1 package daikon sprouts
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