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RED SNAPPER UDON WITH LIQUORICE FLAVORED DASHI AND ATSINA

Food : Appetisers

RED SNAPPER UDON WITH LIQUORICE FLAVORED DASHI AND ATSINA

Ingredients

  • 250g red snapper, skin off, boneless
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
  • 5g garlic, grated
  • 5g ginger, grated
  • 1 tbsp cream
  • 2x10 cm konbu seaweed
  • 2 handful katsuobushi
  • 1 tsp liquorice powder
  • Red radish
  • 1 punnet Atsina cress

Method

  • In the Robot-Coupe, blend the fish with cornstarch, garlic, ginger, sesame oil, salt and pepper. Put the mix in a piping bag and set aside till required.
  • To make the dashi, bring 1 litre of water to the boil, add the konbu pieces and cook for 5 minutes.
  • Then add the katsuobushi and take it off the boil. Allow to infuse then strain.
  • Add liquorice powder to taste.
  • To serve, put the fish noodle in a bowl and pour hot dashi on top and use some Atsina and radish slices for garnish.

Created by : Brouck Jean-Francois