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Soy-Mirin Marinated Chilean Sea Bass with truffled ginger shiso broth daikon nimono Risotto Cakes with Salmon Tartare

BROADCAST DATE: 12/25/05

Recipe from L’Uraku Restaurant

Soy-Mirin Marinated Chilean Sea Bass with
truffled ginger shiso broth daikon nimono

Broth
1 cup dashi
1 cup chicken stock
1 tablespoon soy sauce
2 teaspoon mirin
1/4 teaspoon rice wine vinegar
1/8 teaspoon minced garlic
1/2 teaspoon grated ginger
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/2 teaspoon chili pepper water
1/4 teaspoon konbu extract
10 shiso leaf

Marinade for Sea Bass
1-1/2 cups water
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sugar
1 teaspoon Yuzu juice (to taste) or lemon juice if not available
Filet Sea Bass or Butterfish (Black cod)

Daikon
2-1/2 cup chicken stock
1 teaspoon salt
2 teaspoon light soy sauce
Mirin
White pepper to taste

Using above mixture, marinate Sea Bass one day in advance in refrigerator, approximately 16 hours. One daikon cut into 1” thick pieces, 1 piece per serving. Prepare daikon in advance. Boil cut pieces in water for approximately 30 minutes or until translucent; then add to above sauce and simmer for approximately 30 minutes.

Mix all ingredients for the broth in a saucepan and bring to a boil; simmer for approximately 2 minutes then strain.

Bake Sea Bass filets in 400-degree oven for approximately 8-10 minutes; caramelize top by broiling prior to serving.

In a serving dish, place cooked daikon in center of dish. Add cooked sea bass on top of daikon, and then add a little broth. Garnish with Nalo micro greens, corn sprout, or your favorite Nalo greens. Splash a little truffle oil if desired. Serve immediately.
(It is recommended that this dish be served in a deep dish/bowl)

Risotto Cakes with Salmon Tartare

Risotto Cakes
2 cups Arborio rice
4 cups chicken stock
2 tablespoons Parmesan cheese
20 pcs shiso leaves—chopped
Salt & pepper to taste

Shiso Oil
1 cup vegetable oil
2 packs shiso leaves
3 cloves garlic
Salt & pepper to taste

Salmon Tartare
4 oz Atlantic Salmon (diced small)
White pepper to taste
Hawaiian salt to taste
1 tablespoon chives
10 pcs shiso leaf
2 teaspoon truffle oil
3 tablespoon Maui onion
2 teaspoon fish sauce
Salmon skin

In a pan, cook diced onions halfway; add wine, rice and half of chicken stock. Add remaining stock slowly while constantly stirring. Taste test rice periodically; when al dente take off burner and add butter, Parmesan cheese, and shiso. Let risotto mixture cool. On a large piece of plastic wrap, place a large scoop of the cooled risotto mixture. Roll into a log. Refrigerate until ready to cook, then cut into 1” thick pieces and fry over medium heat.

In a blender, add all ingredients for the shiso oil, blend on high speed until thoroughly mixed and set aside. This may be done in advance if desired.

Dice salmon into small cubes. In a mixing bowl, place diced salmon and add all remaining ingredients. Mix well.

In a heated frying pan, place a little butter then add risotto cakes. Fry until golden brown. Once risotto cakes are completed add salmon tartare mixture to cakes. Garnish with Nalo Micro Greens, Corn Sprouts, or your favorite garnish. Top with crispy salmon skin.