Steamed Wild Cod in...Steamed Wild Cod in Clarified Morel-Kombu Dashi

Delicately steam-poached cod resting in an umami-rich, clarified mushroom dashi, accented by crisp shaved kohlrabi ribbons, sea beans, and vibrant cold-pressed yuzu herb oil.

Ingredients

Cooking Instructions

1. 01

   Combine filtered water, kombu, ginger, and dried morels in a small saucepan. Heat gently to 80°C (175°F) over medium-low heat for 20 minutes without letting it boil. Strain through a fine-mesh sieve lined with cheesecloth to yield a crystal-clear, savory dashi. Season with a splash of yuzu juice and a pinch of sea salt; keep hot.

2. 02

   Shave the peeled kohlrabi into paper-thin translucent ribbons using a mandoline. Toss with rice vinegar and a light pinch of salt. Allow to quick-pickle for 10 minutes, then roll the ribbons into tidy rosettes.

3. 03

   Whisk the cold-pressed olive oil, minced chives, and remaining yuzu juice together until an emulsified, fragrant green citrus oil forms. Set aside at room temperature.

4. 04

   Blanch the halved baby bok choy and sea beans in gently salted boiling water for 45 to 60 seconds until crisp-tender and emerald green. Immediately plunge into an ice bath, drain thoroughly, and warm gently before plating.

5. 05

   Season the cod fillets lightly with flaky sea salt. Set into a parchment-lined bamboo steamer basket placed over simmering water. Steam gently for 6 to 7 minutes until the flesh turns pearlescent and flakes effortlessly.

6. 06

   To assemble, center a cod fillet in each of two shallow ceramic bowls. Frame the fish with the bok choy, sea beans, and pickled kohlrabi rosettes. Ladle the steaming morel-kombu broth around the base, finish by spooning split droplets of yuzu-chive oil into the broth, and serve immediately.