- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: Yield: 4 servings
Ingredients
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
Directions
- 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.
