Name: Smoked Sablefish with Charred Scallion Dashi, Kohlrabi Terrine, and Seaweed Air
Prep time: 45 min
Cook time: 30 min
Total time: 3 h 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 600g (1.3 lb) high-quality smoked sablefish fillet (black cod); 2 medium kohlrabi bulbs (approx. 500g total), peeled; 2g (1/2 tsp) Diamond Crystal kosher salt; 1g (1/4 tsp) freshly ground white pepper; 15g (1 tbsp) unsalted butter, melted; 4 large scallions (white and light green parts), trimmed; 1 liter (4 cups) filtered water; 20g (0.7 oz) kombu (dried kelp), 10x10 cm piece; 20g (0.7 oz) katsuobushi (dried bonito flakes); 30ml (2 tbsp) good quality sake; 15ml (1 tbsp) mirin; 10ml (2 tsp) usukuchi soy sauce (light colored soy sauce), or to taste; Pinch of Diamond Crystal kosher salt, to taste; 150ml (5 fl oz) prepared dashi (can be a portion of the charred scallion dashi, or separately prepared kombu dashi); 5g (0.18 oz) dried nori sheet, lightly toasted and crumbled; 1g (1/4 tsp) soy lecithin powder; Micro-cilantro, for garnish; 1/4 sheet toasted nori, cut into a thin, delicate strand, for garnish

Magic Sous

Smoked Sablefish with Charred Scallion Dashi, Kohlrabi Terrine, and Seaweed Air — Magic Sous