Rockling, Smoked Dashi, Mushroom

Smoked Fish Dashi

• 2kg roasted fish bones
• 800g smoked eel bones
• 10L water
• 7g red Sichuan seeds
• 2 whole roasted onions
• 70g roasted garlic
• ½ bunch thyme
• 50g dried kombu
• ½ bunch charred spring onion
• 90g dried shiitake
• 70g lemongrass
• 10 kaffir lime leaves
• 300g roasted jamón
• 250g kombu tsuyu
• 150g dark soy
• 80g bonito flakes
• 100g nori paste
• 100ml coconut cream

Method:

• Combine all ingredients (except coconut cream) in a large pot. Simmer gently for 24 hours.
• Strain the stock and season with coconut cream, salt, and lime juice.
• Thicken with corn starch slurry to desired consistency.

Rockling Glaze

• 1L reduced chicken stock
• 150g butter
• 50ml apple cider vinegar
• 25ml apple juice
• 180g portion of rockling

Method:

• Heat the reduced chicken stock.
• Whisk in diced butter (monte) until thick and glossy.
• Season with apple cider vinegar and apple juice.
• Brush over the rockling and refrigerate for 4 hours.
• To cook, place in a 180°C oven for 10 minutes.
• Allow to rest briefly before serving.

Grilled Mushrooms

• 1 bunch oyster mushrooms
• 100ml dark soy
• 50ml black vinegar

Method:

• Combine soy and black vinegar to make the glaze.
• Chargrill mushrooms, drizzled with vegetable oil.
• Brush with soy glaze while grilling.
• When ready, place the mushrooms on top of the cooked fish and serve.

Yugen

Shop 10/605 Chapel Street, South Yarra