Name: Sous Vide Arctic Char with Sea Buckthorn 'Caviar', Charred Scallion Dashi Gel, and Crystallized Seaweed Crumble
Prep time: 1 h
Cook time: 40 min
Total time: 4 h 30 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 4 x 150-180g (5.3-6.3 oz) Arctic Char fillets, skin on; 1 tablespoon (15ml) neutral oil (e.g., grapeseed, avocado), plus more for searing; 1 teaspoon (6g) Diamond Crystal kosher salt, plus more for seasoning; 1/4 teaspoon freshly ground white pepper; 100ml (3.4 fl oz) pure sea buckthorn juice, strained; 1g (0.035 oz) sodium alginate (food-grade); 500ml (17 fl oz) distilled water (for calcium bath); 5g (0.18 oz) calcium chloride (food-grade); 500ml (17 fl oz) water (for rinsing caviar); 4 large scallions (about 80g / 2.8 oz), root ends trimmed; 500ml (17 fl oz) filtered water (for dashi); 15g (0.5 oz) kombu; 10g (0.35 oz) katsuobushi (bonito flakes); 2g (0.07 oz) agar-agar powder; 2 sheets (about 5g / 0.18 oz) roasted nori seaweed; 5g (0.18 oz) dried wakame seaweed; 1 teaspoon (5g) toasted sesame seeds (optional); 1/2 teaspoon (3g) flaky sea salt

Magic Sous

Sous Vide Arctic Char with Sea Buckthorn 'Caviar', Charred Scallion Dashi Gel, and Crystallized Seaweed Crumble — Magic Sous