- Kombu Braised Daikon:
- 1 daikon radish
- ¼ stick of kombu
- 50g katsuobushi (dried bonito)
- 100ml soy sauce
- 50ml sake
- 500ml water
- Champagne And Ginger Sauce
- 50g young ginger
- 100ml dashi stock
- 50ml water
- 100ml champagne
- 40ml champagne vinegar
- 2 limes juiced
Charred mackerel, kombu braised daikon, champagne and ginger
Kenneth Culhane
8th September 2015
Charred mackerel, kombu braised daikon, champagne and ginger
This dish was created a few months after my trip to Japan with the Roux scholars. It is a tribute to Jean-Georges too and represents the ingenuity of Japanese culture, and how nature is characterised and respected.
I took fresh mackerel, a humble and understated British product, and find that it matches the acidity of the sauce perfectly to create a refreshing and tasty dish.
Ingredients
Method
Kombu Braised Daikon:
Peel the daikon into rounds and then cook gently in the stock made from the rest of the ingredients.
Champagne And Ginger Sauce:
Blend all the ingredients together and pass through muslin cloth.
Char the mackerel over an open flame on a rack, remove from rack and then finish cooking in a pan.
Place the daikon in the middle of a bowl, pour the champagne sauce over this.
Place the mackerel on the daikon
Finish with a spiced chill oil and some nasturtium leaves to garnish.
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