Chilean Seabass, Garlic Sherry Mussels, Drunken Trumpet Mushrooms In Bonito Dashi Broth

Chilean Seabass, Garlic Sherry Mussels, Drunken Trumpet Mushrooms In Bonito Dashi Broth
  • Serves 4
  • 90 minutes
  • Medium


  • 1 6" Square piece kombu
  • 1 liter(s) Water
  • 1.5 deciliter(s) Bonito flakes or katsuobushi
  • 1" Piece fresh peeled young ginger or galangal dry ginger
  • 1 tablespoon(s) Low sodium soy sauce
  • 2 tablespoon(s) Yuzu olive oil, or any olive oil of your choice
  • 170 gram(s) 4 portions skinless Chilean sea bass (Patagonian toothfish), or white fish of your choice
  • 2 tablespoon(s) Dry sherry
  • 1 pinch(s) Sea Salt
  • 1 tablespoon(s) Olive oil
  • 1 piece(s) Young ginger peeled (2.5cm)
  • 1/2 piece(s) Lemon
  • 2 piece(s) Garlic cloves, crushed
  • 2 sprig(s) Thyme
  • 3/4 cup(s) Dry sherry
  • 700 gram(s) Mussels, cleaned
  • Freshly ground black pepper
  • 5-6 piece(s) Large trumpet mushrooms sliced in half
  • 2 tablespoon(s) Olive oil
  • 1 tablespoon(s) Dry sherry
  • 1 tablespoon(s) Brandy
  • 1 piece(s) Shallot minced
  • Garlic powder and ground black peppercorn
  • 3 piece(s) Large radishes sliced vertically very thin (mandolin)
  • Sprigs of dill


  1. Rinse kombu to remove some of the salt. Put the kombu and ginger in a saucepan, cover with the water and soak for 5 minutes.
  2. Bring to a bare simmer over medium heat. Remove from heat and add bonito flakes. Let stand for 8 minutes. Strain through a fine mesh strainer and discard kombu and bonito.
  3. Add the low sodium soy sauce bring to simmer another 10 minutes.
  4. Continue to keep on low while prepping fish and mussels.
  1. In a hot saute pan, add yuzu olive oil and Chilean sea bass. Sauté until brown (about two minutes), squeeze lemon on top, flip and add sherry 1 minute, and cover quickly.
  2. Remove from heat for another minute. Remove from pan. Finish cooking the fish in the oven, about 3 minutes depending on thickness.
  1. Heat the oil in a large pan, set over a low heat, and add the garlic. Cook until garlic is softened, but not colored.
  2. Add the thyme, sherry, seasoning and boil the liquid for 30 seconds.
  3. Toss in the mussels, cover with a lid and cook for 3-4 minutes, shaking the pan a bit until the shells have opened.
  4. Remove mussels from the shell, add a touch of oil with some of the mussel broth.
  1. In a hot saute pan, add olive oil and mushrooms. Sauté until brown 5 minutes or until brown, add shallots, garlic powder and peppercorn, add sherry.
  2. Cook for two minutes and remove.
  1. Arrange fish on a deep dish plate or in a wide shallow bowl.
  2. Top fish with 3 slices of radish and a couple of mussels.
  3. Place a couple more mussels around the fish.
  4. Pour dashi around the bottom of the fish.
  5. Add mushrooms around the fish.

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