Recipe: Poached Arctic Char With Soy Dashi

 In ALIVE, Food

Award-winning chef Andy Schumacher of Cobble Hill Eatery & Dispensary in Cedar Rapids, Iowa, shares his recipe for poached Arctic char with soy dashi. Learn more about his culinary style and the secrets to his success in our profile.

andy schumacher

Serves 4

5 pounds very fresh fish bones (use a non-oily ocean fish such as halibut, cod or snapper)
1 medium onion
1 head fennel
1 head garlic
1 stalk celery
3 ounces konbu
1.5 ounces bonito flakes
Soy sauce to taste
Salt to taste
(4) 6-ounce Arctic char fillets, trimmed and boned

1. To make the dashi, wash the fish bones in cold water. Cut away any blood lines or bits of entrails.
2. Chop or cut the bones into small pieces and place in an eight-quart stock pot.
3. Thinly slice the onion, fennel, garlic and celery and add to the bones. Add water to just above the level of the bones and vegetables and bring to a simmer over low heat.
4. Cook for 35 minutes, or until the fish bones are falling apart. Carefully strain the fish stock through a sieve and pour into a smaller pot.
5. Reduce the liquid over high heat until about two quarts are left, then add the konbu and simmer five minutes more.
6. Remove the broth from the heat and add the bonito flakes. Allow to infuse for 15 minutes.
7. Strain the broth through a sieve and season with soy sauce. (The soy is meant to add an underlying depth
of flavor—don’t cover up all those flavors you spent so long to make with soy sauce!) Add salt to finish seasoning the broth. Set aside.
8. To finish the dish, warm up some dashi and poach the Arctic char filets in it over medium heat. The temperature of the broth should be around 150 degrees.
9. When the fish are done, gently remove them and place them in bowls. Add the radish, green onions and shiitakes to the broth and warm them gently.
10. Spoon the broth and the veggies into each bowl for serving.
11. Whisk the sesame-oil vinaigrette and toss some of it with the seaweed salad. Add the sesame seeds and garnish the dish with the salad.
12. Slice the scallion tops thinly and sprinkle on the dish to garnish. Serve immediately.

Seaweed Salad
1.5 ounces dried seaweed mixture
½ cup canola oil
2 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame seeds

1. Hydrate the seaweed salad in water for 10 minutes.
2. Strain the water and dry on paper towels.
3. Mix both the oils and vinegar together in a bowl and whisk to combine. Set aside.

Vegetable Garnish
Canola oil
4 ounces radishes, quartered
2 ounces green onions, cut into 2-inch sticks (cut off the tops and set aside)
3 ounces shiitake mushrooms, stems removed
1 tablespoon black vinegar

1. In a medium sauté pan, heat two tablespoons canola oil over medium-high heat. Add the radish quarters and roast until caramelized and tender.
2. Set aside and repeat with the green onions and the shiitake mushrooms.
3. When the shiitake mushrooms are done cooking, add the black vinegar and toss to coat. Set all the vegetables aside until ready to serve.

This recipe originally appeared in ALIVE Issue 3, 2017. Purchase Issue 3 and become an ALIVE member to receive free maker gifts and more recipes like this one.

Photography by Attilio D’Agostino.

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