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How to Make Cauliflower Kimchee/Kimchi With Sea Bass

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In this recipe Pavel Kanja of restaurant Flat Three shows us how to make his signature dish of Sea Bass with Fermented Cauliflower.

Recipe,

Cauliflower Kimchee

500g cauliflower leaves (inner leaves first from the actual cauliflower)
1L water
25g salt
40g fresh chopped ginger
40g fresh chopped garlic

Sterilized fermentation jar with lid (the fermentation process can cause a build up of pressure. Please make sure you use a suitable jar or an air tight plastic container)

Wash and finely chop cauliflower leaves, place in the sterilized fermentation jar then add remaining ingredients. Store at room temperature for minimum 2 weeks. After 2 weeks you should have a very fragrant, pungent / stinky, sour liquid that is pleasant to the taste. Strain the contents and keep the leaves for a stir fry or eat them the way they are. Set the liquid aside then begin to prepare the fish.

Preparing the Sea bass

Remove the scales, gut and head of the sea bass and remove both fillets of the fish. Retain the bones for the fermented cauliflower liquor. Lightly season both fillets with a little sea salt and loosely cling film for 10 minutes. Afterwards, wash the salt off with cold running water and pat dry the fillets with a clean tea towel. Then with fish tweezers, remove the small pin bones from both fillets, there should be around 5-6 small bones.

Cauliflower kimchee liquor

1L cauliflower kimchee liquor
1 small piece kombu
Bones from 1 bass (exclude the head and pinbones)

Wash the bones of the bass then place into a medium size sauce pan then pour over the top the cauliflower kimchee liquor and kombu. Heat the ingredients to around 60 degrees and keep this temperature constant for about 1 hour. It’s ok if it goes a little higher but be sure it doesn’t go lower as you won’t end up with such a flavourful stock. After 1 hour, strain the stock and then it is ready.

Cooking the seabass

500mls cauliflower kimchee liquor poaching
300mls cauliflower kimchee liquor for serving
2 fillets seabass

Bring the liquor temperature up to 60 degrees and poach the bass in the liquor for 15 min remove carefully from the stock and serve. Heat 300mls of the kimchee stock to about 80 degrees and pour over the fish. Garnish with a little parsley or other desired leaf.

RESTAURANT FLAT THREE

SEA BASS WITH CAULIFLOWER KIMCHEE

Cauliflower kimchee

Place 500g of washed finely chopped cauliflower leaves into a sterilised jar along with…

1L water
25g salt
40g fresh chopped ginger
40g fresh chopped garlic

Store at room temperature for 2 weeks

Strain the contents

Preparing the Sea bass

Remove the scales, gut and head of the sea bass

remove both fillets of the fish.

Lightly season both fillets with sea salt

loosely cling film for 10 minutes.

Wash the salt off with cold running water and pat dry with a clean tea towel.

Remove the small pin bones with fish tweezers.

Cauliflower kimchee liquor

Wash the bones of the bass then place in a medium saucepan
add
1L cauliflower kimchee liquor
1 small piece kombu
Heat at 60ºC for 1 hour

strain the stock.

Cooking the seabass

Poach the bass in 500mls of the liquor for 15 min.
Remove carefully from the stock and serve.
Heat 300mls of the kimchee liquor to 80ºC

pour over the fish.

Garnish with a little parsley.

4650 | Chefs | Cooking

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Written by The Chef's Circle

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