Buttermilk dashi with sous-vide cooked char and lamb's lettuce
1. For the buttermilk stock, peel the ginger, trim and wash the lemongrass. Cut both into small pieces and place them in a saucepan with the buttermilk and bonito flakes. Gently heat everything until the whey separates. Set the stock aside and let it infuse for about 30 minutes.
- 150 g ginger
- 2 stalks of lemongrass
- 700 ml buttermilk
- 50 g Bonitoflocken
- 15 ml light, low-salt soy sauce
- 1 tbsp rice vinegar (e.g. Mizkan)
- 25 g sunflower oil
- 1 Msp. Xanthan
- Lemon juice to taste
- 400g char fillet, skinless and boneless (trimmed and ready to cook)
- 2 tbsp lemon olive oil
- Salt
- Sous-vide device
- 2 handfuls of lamb's lettuce
- Fleur de Sel
- freshly ground black pepper
- Sunflower oil for drizzling
- For the buttermilk stock, peel the ginger, trim and wash the lemongrass. Cut both into small pieces and place them in a saucepan with the buttermilk and bonito flakes. Gently heat everything until the whey separates. Set the stock aside and let it infuse for about 30 minutes.
- Strain the stock through a sieve lined with a fine cheesecloth. Measure out 250 ml of the buttermilk stock and refrigerate until needed; use the remainder for another purpose.
- For the buttermilk dashi, combine the buttermilk stock with the soy sauce and rice vinegar. Blend the mixture with sunflower oil and xanthan gum, being careful not to incorporate air. Season the dashi with lemon juice, adding a little more soy sauce and rice vinegar if needed. Set the buttermilk dashi aside until ready to serve.
- For the char, wash the fish fillet, pat dry with kitchen paper, and cut into 4 pieces of about 100 g each. Rub the fish with lemon-infused olive oil and lightly salt. Place 2 fillet pieces in each sous-vide bag, vacuum-seal, and cook the char in a 40°C water bath for about 20 minutes.
- To serve, pick over the lamb's lettuce, clean it, wash it, and spin it dry. Remove the char fillets from the bag, place them in preheated deep plates or bowls, sprinkle with fleur de sel and pepper, and pour over the buttermilk dashi. Garnish everything with lamb's lettuce, drizzle with a few drops of oil, and serve.
2. Strain the stock through a sieve lined with a fine cheesecloth. Measure out 250 ml of the buttermilk stock and refrigerate until needed; use the remainder for another purpose.
3. For the buttermilk dashi, combine the buttermilk stock with the soy sauce and rice vinegar. Blend the mixture with sunflower oil and xanthan gum, being careful not to incorporate air. Season the dashi with lemon juice, adding a little more soy sauce and rice vinegar if needed. Set the buttermilk dashi aside until ready to serve.
4. For the char, wash the fish fillet, pat dry with kitchen paper, and cut into 4 pieces of about 100 g each. Rub the fish with lemon-infused olive oil and lightly salt. Place 2 fillet pieces in each sous-vide bag, vacuum-seal, and cook the char in a 40°C water bath for about 20 minutes.
5. To serve, sort, clean, wash, and spin-dry the lamb's lettuce. Remove the char fillets from the bag, place them in preheated deep plates or bowls, sprinkle with fleur de sel and pepper, and pour over the buttermilk dashi. Garnish with lamb's lettuce, drizzle with a few drops of oil, and serve.