Japanese｜Seafood｜Spring｜Vegetables｜鮃の昆布〆 木の芽ジュレ添え
Kombu-Cured Flounder with Kinome Herb Jelly
Culinary Workshop - Culinary Art - Apr. 2015
Ingredients
| Flounder (White Fish) | 1/4 fillet (50g) |
| Shiroita Kombu | 20cm, 4 sheets |
| Canola Flowers or Seri (Japanese Parsley) | As needed ... Boil until bright green, chill in cold water, and squeeze out excess water |
Kinome Jelly
| Mikawa Irizake | 2 tbsp |
| Water | 4 tbsp or more |
| Kinome (Japanese Pepper Leaves) | 5 leaves ... Roughly chopped |
| Gelatin | 2g ... Soak in 2 tsp water |
| Kinome (for garnish) | As needed |
Procedure
- Place the flounder on a sieve, sprinkle lightly with salt, and let sit for 10 minutes. Pat off any moisture that appears.
- Moisten a cloth with sake and lightly wipe down two sheets of kombu. Sandwich the flounder between the kombu sheets. Wrap in cooking paper, then tightly in plastic wrap. Let rest in the refrigerator for 4 hours.
- Similarly, prepare kombu-marinated canola flowers or seri.
- On a plate, arrange sliced kombu-marinated flounder and kombu-marinated canola flowers. Add kinome jelly and garnish with kinome leaves.