Sablefish, Matsutake & Dashi by Aisha Ibrahim

Name: Sablefish, Matsutake & Dashi by Aisha Ibrahim
Yield: 3
Cuisine: Japanese
Ingredients: Sablefish; Sablefish; Shio koji; Water; Dashi; Filtered water; Field Mushrooms; Rishiri kombu; Bonito flake; Shirodashi; Kosher salt; Matsutake (poached); Matsutake; Dashi; Small vacuum bag

Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for classic dishes.

Aisha Ibrahim is the executive chef at Canlis restaurant in Seattle. Here she presents a really delicious dish with both subtle and strong flavours layered for complexity and dynamism. Follow the recipe's easy steps for a very impressive and accomplished main course that showcases the best of shiitake, matsutake, dashi and sablefish textures and flavours.

BYFine Dining Lovers,

Editorial Staff

01 February, 2022

Cuisine

Japanese

serves for

ingredients

Sablefish

1 ea. (1-3#)

Shio koji

Water

Dashi

Filtered water

1 kg

Field mushrooms

1g Shitake

Rishiri kombu

15g (Hokkaido)

Bonito flake

25g

Shirodashi

To taste

Kosher salt

To taste

Matsutake (poached)

Matsutake

100g cleaned, portioned into roughly 1-inch pieces

Dashi

200g seasoned

Small vacuum bag

To Prepare

Learn how to make Aisha Ibrahim's sablefish with matsutake and dashi with the video and step-by-step recipe below.

Step 01

Begin with cold or tepid water, and add shiitake and kombu. Bring to medium-high heat (65C) for 45 minutes to bloom.

Step 02

Bring up to almost a simmer for 15 min and add bonito for a total of 15 seconds before removing.

Step 03

Strain gently from the top by lifting out contents with a strainer, and pass through a coffee filter.

Step 04

Clean matsutake by removing the outside of the matsutake stem and cap. Slice the matsutake into pieces.

Step 05

Poach matsutake in the dashi. Cook until soft. Drain the matsutake pieces, reserve the dashi, and line the mushroom on a tray with a paper towel.

Step 06

For the sablefish

To prepare for cooking, remove the fish loin from the refrigerator and allow it to reach nearly room temperature.

Step 07

To finish cooking, begin by heating a sauté pan over medium-high heat before adding grapeseed oil. Place the fish skin-side down in the pan and firmly keep the skin as flat as possible using an off-set spatula to make even contact.

Step 08

Allow to cook skin-side down until about 75% cooked through, and flip over to gently mark the other side. Quickly remove from the pan and finish by sprinkling salt on the skin.

Step 09

Cut the raw mushroom into thin slivers, using a sharp chef's knife.

Step 10

To plate the dish, heat up the dashi until it reaches a low simmer. Place fish into a bowl and arrange the poached and shaved matsutake mushroom accordingly.

Finish with hot broth to enjoy.