John Myers
Ski Fillet in Coconut Water Thai Herb Dhashi with Potato Lemon Cream
The perfect ski fillet in coconut water thai herb dhashi with potato lemon cream recipe with a picture and simple step-by-step instructions.
- 500 ml Coconut water
- 1 leaf Kombu
- 5 piece Thai pepper leaf
- 5 piece Kaffir lime leaves
- 5 piece Shii-Take mushrooms
- 1 piece Shallot
- 1 piece Lemon fresh
- 2 piece Turmeric leaves
- 1 kg Floury potatoes
- 1 piece Lemon fresh organic
- Olive oil
- 1 bunch Spring onions
- Sugar
- 50 g Salt
- Oil
- 4 Fillets Winter Cod (Skrei)
- 1 Sting Butter
- Sesame oil
- Coconut water thai herbal dhashi: Put the mushrooms and kombu in the coconut water, overnight in the refrigerator. Let it steep for two hours at 60 ° C. Overnight in the refrigerator. Let it steep for 1 hour at 40 ° C with the herbs and shallot. Overnight in the refrigerator. Pass coconut water through microfilters.
- Parry the spring onions and fry in a little olive oil and a pinch of sugar and glaze. Then heat the oil and fry the roots of the spring onions until crispy.
- Mix 1 liters of cold water with the 50 g of salt and soak the fish for at least 20 minutes, remove and pat dry. Fry in butter so that the skin is crispy and the fish is on point.
- Arrange everything, pour the dashi at the table and use a pipette or teaspoon to add small amounts of sesame oil.
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