Salmon in Miso Broth
Seared fillet of salmon on shimeji mushrooms and nappa cabbage, in a broth of fish and miso, garnished with nori strips.
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Ingredients
- 2 portions salmon, skin on
- 1 big handful fish bones
- 1 tbsp miso paste (this depends on strength and quality)
- 150g Shimeji mushrooms
- 1 handful cabbage leaves, shredded
- Nori seaweed
- Sea salt and white pepper powder, to season
Details
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Expensive
Preparation
Step 1
Get the fish bones and miso boiling away with enough water to cover the bones. Season lightly and reduce the liquid to a strong flavoursome broth.
Step 2
In a separate pot, using some of the boiling broth, cook the mushrooms and cabbage perfectly. Cook them so that they are just cooked, not overdone and soggy. When done, drain the cooking liquid back into the pot of boiling broth.
Step 3
In the meantime, prepare the Nori seaweed strips for garnishing and the salmon portions by salting them lightly.
Step 4
Finally, get a pan nice and hot. Then pat dry the salmon portions and sear the fish skin side down. Once the fish is cooked to two thirds of the way up, flip it over and turn the heat off. Let it cook on the hot pan for about 10-15 seconds more before removing from the pan.
Step 5
To assemble, lay the mushrooms and cabbage in a mount in the centre of a bowl. Then sit the crispy seared salmon on top. Carefully ladle on the broth over the bottom, just so it barely touches the fish. Garnish with nori strips and serve.
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