Nori Wrapped Hake
Nori Wrapped Hake
- 1 small fillet of Hake, 1/2 lb.
- 2 sheets of Nori
- 1 bulb celery root
- ½ c. butter, 2 Tbsp. butter
- ¼ c. white saikyo miso
- 2 small matsutake mushrooms
- 1 knob ginger, sliced
- 1 shallot, sliced
- ¼ c. mirin
- ¼ c. sake
- 1 c. fish stock
- 1 bulb bok choy
For the Hake
- Cut the loin of hake into 2 strips approximately 1”x1”x1”
- Place nori on cutting board and brush with water to make pliable.
- Place hake on nori. Cut the ends of the fish to fit nori sheet. Roll the nori around the hake tightly.
- Lay plastic wrap out flat and place hake roll in center. Roll the hake tightly in the plastic wrap and twist and tie both ends tightly.
For the Purée
- Trim outer layer off of celery root and cut into 1” dice
- Cook at a low simmer in salted water until tender. Drain thoroughly.
- In food processer, combine cooked celeriac, miso and butter and process until smooth.
- Season to taste with salt.
For the Matsutake
- From the center of the mushroom, cut out 8 thin slices.
- Chop the rest of the mushrooms and place in a pot with ginger, shallots, mirin, sake, and fish stock.
- Simmer for 15 minutes and strain.
- Season to taste with salt
For the Bok Choy
- Wash leaves thoroughly. Cut thinly lengthwise. Dry thoroughly
- Heat a pot of water to 142°. Keeping the water at 142°, poach the fish for 15 minutes in the plastic wrap.
- Bring the matsutake broth to a simmer and place slices of mushroom in the liquid. Gently poach until mushrooms are tender. About 5 minutes. Remove from liquid. Using a stick blender, emulsify butter into broth.
- Heat a pan on high heat until very hot. Pour 1 Tbsp. hot oil in pan and sauté bok choy very briefly until it begins to wilt. Remove from pan.
Heat the celery root and place a generous swipe or the purée on the plates. Arrange slices of mushroom on plates. Place a pile of bok choy on each plate. Remove hake from plastic wrap. Trim off ends and serve.
Author: Sous Chef Andrew Taylor