Sole and dashi
This playful fish dish from Angelo Sato is a simple combination of sole, courgette and a mushroomy dashi. The courgettes are arranged on the steamed fish so that they resemble scales, and the whole dish is garnished with a variety of seaweeds and more mushrooms.
Ingredients
Metric
Imperial
Dashi
- 120g of filtered water
- 5g of dried shiitake mushrooms
- 3g of dried kombu
- 25g of shiitake mushrooms, fresh
- 3g of fresh ginger
- 5g of bonito flakes
- soy sauce, to taste
- mirin, to taste
Fish
- 1 sole, 700–900g, filleted and skinned
- 6 baby courgettes, very thinly sliced
- salt, to taste
Garnish
- 2 nori sheets, toasted
- 1 handful of enoki mushrooms, cut into 1 cm pieces
- 40g of fresh seaweed
- 50g of grapeseed oil
Equipment
- Vacuum bag and machine
Method
Put the water, dried shiitake and kelp in a large pot and leave to infuse overnight
- 120g of filtered water
- 5g of dried shiitake mushrooms
- 3g of dried kombu
The next day add the fresh shiitake and ginger. Bring to a simmer and cook for 1 hour. Season to taste with soy and mirin then add the bonito flakes and take off the heat
- 25g of shiitake mushrooms, fresh
- 3g of fresh ginger
- soy sauce, to taste
- mirin, to taste
- 5g of bonito flakes
Pass through a cheesecloth
Place the fish fillets on an oiled piece of baking parchment and season lightly with salt
Place the baby courgettes on top of the fish in a pattern so that it resembles fish scales, in rows with each row overlapping slightly
- 6 baby courgettes, very thinly sliced
If you have a vacpack machine, vacuum pack the fish and then cook in a bain-Marie at 58°C for 5 minutes. If you don’t, steam the fish for 3–4 minutes
Tear the nori and scatter around the bowl. Add the enoki and fresh seaweed
- 2 nori sheets, toasted
- 1 handful of enoki mushrooms, cut into 1 cm pieces
- 40g of fresh seaweed
Place the steamed fish in the centre of the bowl and spoon the oil over the top of the fish
- 50g of grapeseed oil
Bring the dashi to a simmer and pour 100g over the side of the fish
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