100g spring onion stalk, thinly sliced (green part only)
Shiitake mushrooms (allow 2 per portion)
200ml water
200ml rice vinegar
6g salt
100g caster sugar
600g shiitake mushrooms, cut into quarters
100ml dark soy sauce
20g dried shiitake mushrooms
50g jar confit ginger in syrup, chopped
20g coriander, bashed and chopped
4g crushed black pepper
1 bulb garlic, cut in half
2.5 litres water, to cover by a few inches
40g demerara sugar
3 banana shallots, sliced
1 bunch spring onion, thinly sliced
20g ginger, sliced
12g coarse sea salt
50ml vegetable oil
1 litre water
80g salt
15g caster sugar
20ml olive oil
10g butter
5-7 raw shiitake slices
200ml shiitake broth per person
Dried sliced spring onion
A few extra picked coriander leaves, for garnish
A few extra spring onion, sliced on the angle
Dehydrate the onion at 70°C for 2 hours, then cool and store in an airtight container.
Bring all the ingredients to a simmer, place the mushrooms into a tray, pour over the stock, then leave for a day to take on more flavour before it’s used.
Roast the fresh shiitake, sliced shallots, ginger, garlic, and half the salt and pepper in a tray with the vegetable oil. Cook for 20 minutes at 220°C until nice and golden all over, then add the spring onion and cook for another 5 minutes.
In a large pot, add the water and the rest of the seasoning, bring to a gentle simmer and skim off the scum that rises to the top during the first 10 minutes of simmering. Then add the dried shiitake, soy sauce, sugar and confit ginger, adjust the heat so the stock simmers gently, and add the coriander.
Cook for a further 30 minutes, turn off the heat and let it sit for 20 minutes, then strain through a fine sieve.
Whisk the three together until the sugar has dissolved. Cut the pollock into 130g portions, then soak in the brine for 15-20 minutes.
Drain, then drain again on a wire rack, and place into the fridge to air dry.
Season the fish with a little pepper. Heat a small sauté pan, add the oil, and once hot, add the fish skin side down.
Sear the fish for a few minutes, add the butter, then place into the oven at 180°C and cook for 5-6 minutes, then rest.
Place the sliced spring onion, pickled shiitake and coriander leaves into the bowl, place the fish on top, then ladle over the hot broth and finish with the dried spring onion on top.
A deeply savoury, umami-rich bowl where sweet, tender baked pollock sits in a golden shiitake broth, sharpened by pickled mushroom and finished with the smoky crackle of dehydrated spring onion.
100g spring onion stalk, thinly sliced (green part only)
Shiitake mushrooms (allow 2 per portion)
200ml water
200ml rice vinegar
6g salt
100g caster sugar
600g shiitake mushrooms, cut into quarters
100ml dark soy sauce
20g dried shiitake mushrooms
50g jar confit ginger in syrup, chopped
20g coriander, bashed and chopped
4g crushed black pepper
1 bulb garlic, cut in half
2.5 litres water, to cover by a few inches
40g demerara sugar
3 banana shallots, sliced
1 bunch spring onion, thinly sliced
20g ginger, sliced
12g coarse sea salt
50ml vegetable oil
1 litre water
80g salt
15g caster sugar
20ml olive oil
10g butter
5-7 raw shiitake slices
200ml shiitake broth per person
Dried sliced spring onion
A few extra picked coriander leaves, for garnish
A few extra spring onion, sliced on the angle
Dehydrate the onion at 70°C for 2 hours, then cool and store in an airtight container.
Bring all the ingredients to a simmer, place the mushrooms into a tray, pour over the stock, then leave for a day to take on more flavour before it’s used.
Roast the fresh shiitake, sliced shallots, ginger, garlic, and half the salt and pepper in a tray with the vegetable oil. Cook for 20 minutes at 220°C until nice and golden all over, then add the spring onion and cook for another 5 minutes.
In a large pot, add the water and the rest of the seasoning, bring to a gentle simmer and skim off the scum that rises to the top during the first 10 minutes of simmering. Then add the dried shiitake, soy sauce, sugar and confit ginger, adjust the heat so the stock simmers gently, and add the coriander.
Cook for a further 30 minutes, turn off the heat and let it sit for 20 minutes, then strain through a fine sieve.
Whisk the three together until the sugar has dissolved. Cut the pollock into 130g portions, then soak in the brine for 15-20 minutes.
Drain, then drain again on a wire rack, and place into the fridge to air dry.
Season the fish with a little pepper. Heat a small sauté pan, add the oil, and once hot, add the fish skin side down.
Sear the fish for a few minutes, add the butter, then place into the oven at 180°C and cook for 5-6 minutes, then rest.
Place the sliced spring onion, pickled shiitake and coriander leaves into the bowl, place the fish on top, then ladle over the hot broth and finish with the dried spring onion on top.
A deeply savoury, umami-rich bowl where sweet, tender baked pollock sits in a golden shiitake broth, sharpened by pickled mushroom and finished with the smoky crackle of dehydrated spring onion.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.