Dashi beurre blanc
Ingredients
500 gr Fish bones and head
50 gr Kombu
500 gr Chicken necks
50 gr Dried shiitake mushroom
150 gr Spring onion
150 gr Onion
10 gr Cream
100 gr Butter
To taste Rice vinegar
Preparation
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.
