Kinmedai Aged four days and Cured in Kombu with Smoked Kipfler Vichyssoise. Sounds Simple enough, right? Aging fish results in the enzymes present in the fish to release moisture and carbohydrates and glycines turn to sugars resulting in rich umami like flavors. Kinmedai Aged four days and Cured in Kombu with Smoked Kipfler Vichyssoise combines rich umami flavor from the combo cured fish and the silky smooth cold soup. Have us whip it up for you.
One High quality Kinmedai Fish or Red snapper, cleaned of all blood, organs and scales but left intact. find a small hook like you’d use for fishing and secure with butchers twine to hang somewhere you haver space in the fridge.
After four days, fillet and skin the fish.
10 kipfler or fingerling potatoes, Cold smoked. Bring to boil in equal parts milk and cream with a bouquet garni and a heavy pinch of salt. Add potatoes to a blender and puree with just enough of the liquid to move the blender. Season with salt. Chill rapidly over an ice bath.
Slice the fish in 1/6″ slices and brush with high quality soy. Arrange in bowl over a spoonful of the cold potato soup and garnish with chive battons, sliced scallion and fennel tops.