Bincho-Charred Glacier 51 Toothfish...Bincho-Charred Glacier 51 Toothfish with Truffle Dashi and Yuzu Emulsion

Silken Patagonian toothfish delicately kissed by binchotan charcoal, resting atop caramelized maitake mushrooms in a crystalline white truffle dashi broth, balanced by a sharp, fragrant yuzu-kosho emulsion.

Ingredients

Cooking Instructions

1. 01

   Lightly brush the toothfish fillets with a reduction of sake and mirin, season with sea salt, and set aside uncovered at 12°C to temper for 20 minutes.

2. 02

   Prepare the Ichiban dashi: Steep kombu in 800 ml of filtered water at 60°C for 45 minutes. Remove the kombu, bring the broth to 85°C, add the katsuobushi, infuse for 2 minutes, and pass through a fine chinois lined with cheesecloth. Finish with shiro shoyu and white truffle oil, keeping warm at 65°C.

3. 03

   Prepare the yuzu emulsion: In a small saucepan over low heat, gently warm the yuzu juice and green yuzu kosho. Gradually mount with 40g of cold cultured butter using an immersion blender until pale, frothy, and fully emulsified. Keep warm in a siphon or thermos.

4. 04

   In a cast-iron skillet, melt the remaining 20g of butter over medium-high heat. Hard sear the maitake mushroom clusters until edges are crisped and deeply caramelized, then lightly season with shiro shoyu.

5. 05

   Sear the toothfish fillets directly over glowing binchotan charcoal (or on a ripping-hot cast-iron plancha) for 2 to 3 minutes per side until a smoky golden crust develops while the interior remains translucent and velvety (internal temp of 48°C).

6. 06

   Plating: Place a mound of caramelized maitake in the center of four shallow warmed ceramic bowls. Perch the charred toothfish on top. Aerate the yuzu emulsion and spoon a delicate ribbon around the fish.

7. 07

   Garnish the fillet with finger lime pearls and micro shiso. Tableside, gently pour the fragrant truffle dashi into the base of each bowl.