UNA CHICCA PRE-NATALIZIA, SALUTARE E DIFFERENTE DAL SOLITO! SALMON POACHED IN DASHI, MIRIN AND SOY Lets talk about dashi for a second. Dashi is a Japanese broth typically made with kombu, a dried sea kelp, and bonito, which are shaved, dried fish flakes. Ingredients 2 cups / 470 mL water 2 pieces of kombu .5 cup / 100 g bonito flakes 2 salmon filets 1.5 Tbs soy sauce 2 Tbs mirin (Chinese rice wine) . You can sub in sherry or sake. 1 hunk of ginger, peeled and cut into thin matchsticks enoki mushrooms, trimmed snipped chives for garnish How to do If you have time, combine water and kombu in saucepan and soak for 30 minutes or longer - it deepens the flavor of the broth, but isnt totally necessary. Then turn up the heat to medium and cook until just barely simmering, about 8 minutes. Remove the kombu. Add bonito flakes, bring back to a boil, then turn off heat. Cover and let rest for 10 minutes. Strain the broth through the wire mesh strainer lined with cheesecloth or paper towel. You can throw away the used kombu and bonito flakes, or keep for another use, if youre crafty like that. Pour broth back into pan and add mirin, soy sauce, and ginger. Over medium-low heat, bring to a low simmer. Add salmon, cover, and cook 2 minutes. Add mushrooms, then turn off heat. Put the cover back on pot and let coast for another 4-6 minutes. Total cook time will depend on the thickness of your salmon and how cooked you like your fish. Serve in shallow bowls with a good bit of poaching liquid and snipped chives for garnish. This dish would taste great alongside rice or soba noodles, plus broccoli or spinach sautéed with soy sauce, lemon juice and sesame oil. Pairing Wine SYLVAIN DUSSORT, BOURGOGNE BLANC, CUVÉE DES ORMES MEURSAULT, CÔTE DE BEAUNE, BURGUNDY, FRANCE 2011 The plots used for the Cuvée des Ormes are located in the areas known as “LOrmeau,” which lies on the eastern border of the town of Meursault, and “Les Pellans,” which is just next to the border with Puligny-Montrachet. Dussort hand harvests early to retain acidity and freshness. The age of his vines lend weight and richness, while the soil adds ample minerality. He ages this wine sur lie for 12 to 14 months in neutral oak which allows the pure expression of the varietal and precise minerality to shine through without an overpowering oak influence. Along with 2004, 2007, 2008, and 2010—2011 was one of the top white wine vintages for Burgundy in the past decade. All the stars aligned in 2011 and this wine is built to last with bright acidity and impressive concentration of flavor. Although this wine is drinking very well now, it has the structure and integrity to continue an upward evolution for another 5-7 years if kept well in a cold cellar. The nose offers crushed yellow apples, lime blossoms, crisp white peach, hazelnut, and oyster shell notes similar to great Chablis. The crisp, moderate-body, however, is refreshingly lighter than the nose may indicate. Flavors of white peach pit, green apples and lime zest evolve into complex notes of raw hazelnut and fine limestone which drive the finish. This wine needs air, so please decant for at least 45 minutes, then serve in large Burgundy stems for best results.
Posted on: Thu, 18 Dec 2014 11:30:00 +0000