Kombujime Hiramasa Sashimi / Smoked Hiramasa Bone Dashi / Kalamansi & Aged Soy / Coriander Oil / Sherry Barrel Oil / Osetra Caviar / Baby Cucumber
A dish designed for fine dining
Chef Rafael Bergamo
Du chef :
“I chose the lower loin of the Hiramasa for this dish because its higher fat content makes it ideal for sashimi. The kombujime technique further enhances both its flavour and texture, making it perfect to enjoy raw.
I also wanted to make full use of the backbone and head to create a dashi that intensifies the natural flavour of the fish while ensuring that no part goes to waste. This approach highlights the value of using the whole fish and showcases a more sustainable way of cooking.”
Ingrédients
- 1 Hiramasa lower loin
- Kombu, as needed
- 10 g Osetra caviar
- 1 baby cucumber
- Coriander oil, as needed
- Sherry barrel-infused oil, as needed
Dashi
Ingrédients
- 1 Hiramasa backbone
- 1 Hiramasa head
- 1 oignon
- 1 gousse d'ail
- 50 g ginger
- 50 g soy sauce
- 20 g kombu
- 10 g katsuobushi
- 20 g kalamansi
- 1 litre filtered water
Method
- Roast the Hiramasa head and backbone in the oven at 180°C, then smoke them with cherry wood chips for approximately 20 minutes.
- Transfer the head and backbone to a saucepan together with the onion, garlic, ginger, filtered water and soy sauce.
- Cook over low heat for 20 minutes without allowing the stock to boil. Remove from the heat and leave to rest for a further 10 minutes.
- Strain through a superbag or a fine filter to remove any impurities.
- Using the residual heat, add the kombu and katsuobushi and allow to infuse for a further 20 minutes.
- Strain once again and lightly thicken with xanthan gum.
- Refrigerate for at least 24 hours, then add the kalamansi juice just before serving.
Preparing the Hiramasa
- Wrap the lower loin in kombu for at least 3 hours to enhance its flavour and improve its texture.
Placage
- Slice the Hiramasa into sashimi portions of approximately 15 g each and arrange them in the centre of a deep plate.
- Pour the chilled dashi around the sashimi.
- Finish with drops of coriander oil and sherry barrel-infused oil. Garnish the fish with Osetra caviar, thin slices of baby cucumber and fresh microgreens.