Dashi with Norwegian lobster tartare
We extract this recipe from his book “Cooking on the Street”, where its pages bring us closer to his true passion for the “stove” and his elegance in the kitchen. Recipes that are born of traditional cuisine, but to which it adds its unequivocal gangster touch.
- 1 liter of water
- 20 g of seaweed combo
- 30 g of katsuobushi
- 8 crabs peeled, crushed and cut into small cubes
- juice of half a lime and touch its rind
- ½ shallots
- touching kimchi, it will vary depending on our resistance to spicy
- 3 stalks of fresh onion, finely chopped
- fennel sprouts
- 4 pitted olives, very thinly sliced
- ½ apple
- ½ tablespoon mustard
- extra virgin olive oil
- Start by cleaning the algae kombu with a wet cloth, removing the white dust that covers it and which serves to keep it dry.
- Put the cold water and seaweed combo in a saucepan and heat them over medium-low heat, as they should not boil excessively.
- Remove the seaweed and save it for another recipe.
- Then place the dried bonito (katsuobushi) in the pan and turn off the stove just when the water is about to boil.
- Allow the katsuobushi to rest and when you see it sinking into the pot, filter it with cheesecloth.
- Now prepare the tartar by placing a bowl with a return water bath so that all the products remain fresh.
- In the bowl, place the diced scampi, the shallots in brunoise, the finely chopped onion, the diced apple and the very finely chopped olives.
- When you have everything in the bowl, add the sauces, kimchi and mustard and finally the lime oil and juice.
- Stir vigorously so that there are no loose liquids and it is well emulsified.
- Add salt and pepper to the touch and add the fennel sprouts.
- Put the filtered broth in a deep dish and on it the tartar, you will see what a delight.
Now is your time.