Confit kingfish, oyster & dashi beurre blanc

Dashi beurre blanc

Pour 2 liter of water into a big pot add the kombu and let this sit for 4 hours.

Remove the eyes and gills from the Kingfish head and toast the head and bones above a bbq or in a 200 degree oven. Do the same with the chicken necks, till they are nice and golden. Heat the broth to 90 degrees Celsius and then gently remove the kombu, add the toasted bones and head and simmer for 40 min.

Then take the kingfish bones out of the broth and add the toasted chicken necks. Simmer for 90 min. Then add the dried shiitake mushrooms and let simmer for 1 more hour. Meanwhile chop the the onions and spring onions. Drain the broth and add all of the onions. Simmer for 90 min.

Pass the dashi through a fine sieve and and reduce it till you’re left with 100 grams. Add the cream, bring to a boil, turn down the heat and stir in the cold cubes of butter. Season to taste with rice vinegar and salt.

Seaweed and chives oil

Press the sea lettuce down with a kitchen paper to remove any liquid. Transfer to a blender with the chives and oil,  blend till the oil is at 65 degrees Celsius. Pour on a sieve that’s lined with a kitchen paper and let it drain in your fridge.

Sweet and sour kohlrabi

In a pan bring the vinegar, water, sugar, salt and choppen lemongrass to a boil. Once it has boiled turn off the heat and let it cool down completely out of the fridge and pass through a sieve. Now slice the kohlrabies in long thin slices on a vegetable sheet slicer. Portion some of the slices in small but long rectangles and let them marinade in the sweet and sour. Keep them in your fridge for 30 min. Chop the remaining kohlrabi in julienne. Also keep it in your fridge for later. Now lay a couple of the sweet and sour slices on a tray roll into a bundle with some sea aster, samphire and fennel leaf. Decorate with chives flowers and in your fridge for later.

Finishing the dish

Boil the oysters for 1 minute, directly cool in ice water. After 5 minutes remove from the water and open them up.

Heat up the clarified butter to 80 degrees Celsius. Season the fish with salt and cook in the butter for around 12 minutes. Meanwhile heat the kohlrabi julienne into a pan with a couple tbs of the sauce till the kohlrabi still has a small bite. The oysters you can warm through the hot dashi beurre blanc for around 45 seconds.

Now place a spoon of the kohlrabi in a bowl and place the fish next to it. Then place the oyster on the kohlrabi and also add the bundle. Now finish with the beurre blanc that’s mixed with the seaweed and chives oil.