Nursehound shark in delicate crepes, shrimp mousse, and kombu-bonito broth

Ingredients

• 320 g fresh nursehound shark fillet, skinned and trimmed by the fishmonger
• 180 g raw peeled shrimp, fresh or thawed
• 2 pieces thin plain wheat crepes
• 8 g dried culinary kombu seaweed
• 6 g Japanese dried bonito flakes
• 80 g fresh enoki mushrooms
• 60 g fresh shiitake mushrooms
• 2 pieces fresh scallions
• 10 g fresh ginger
• 1 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 80 ml heavy cream
• 1 piece egg white
• 20 g unsalted butter
• 1 tbsp neutral cooking oil
• 350 ml filtered water
• to taste fine salt
• to taste ground white pepper
• 1 piece organic lime

Method

1. Prepare the infusion: wipe the kombu with a barely damp cloth, place it in a small saucepan with the filtered water, and warm over low heat for 10 minutes until it reaches a bare simmer at about 150 °F (65 °C), without boiling vigorously. Remove the kombu as soon as the water turns faintly amber.
2. Off the heat, add the dried bonito flakes to the hot liquid. Steep for 5 minutes until they sink to the bottom of the saucepan, then strain through a fine-mesh sieve without pressing to yield a clear broth.
3. Make the shrimp mousse: keep the shrimp well chilled (around 40 °F / 4 °C) and blend them for 45 seconds with the egg white, salt, and white pepper until a sticky, glossy paste forms. Stream in the cold heavy cream while pulsing for 20 seconds; stop as soon as the mousse holds its shape on a spoon without running.
4. Pan-sear a small dab of the mousse in a hot skillet over medium heat for 1 minute per side to test the seasoning. It should turn opaque, firm to the touch, and springy without releasing moisture. Adjust with salt, white pepper, and a touch of grated lime zest if needed.
5. Trim the nursehound: remove any remaining dark flesh or cartilage, then pat the fish thoroughly dry with paper towels. Season lightly on all sides with salt and white pepper.
6. Melt butter in a skillet over medium heat (about 300 °F / 150 °C). Saute the sliced shiitakes for 4 minutes until their liquid has evaporated and they are lightly browned. Add the enoki mushrooms and cook for just 1 minute more, until tender yet still crisp.
7. Warm the crepes for 30 seconds in a skillet over very low heat so they become completely pliable without drying out. Spread a thin, even layer of shrimp mousse over each crepe, leaving a clean 1/2-inch (1 cm) border around the edges.
8. Set the nursehound in the center of the prepped crepes, then add a neat row of sauteed mushrooms and thinly sliced scallions. Roll up gently without squeezing too tightly to enclose the fish securely.
9. Wrap each roll snugly in parchment paper to form a tight cylinder, twisting or folding the ends closed. Steam at 195 °F (90 °C) for 12 to 14 minutes, until the fish reaches an internal temperature of 125 °F (52 °C) on an instant-read thermometer, or feels tender and just pearlescent to the touch.
10. While the rolls steam, reduce the kombu-bonito broth in a small saucepan over medium-high heat for 6 to 8 minutes, until reduced by a third. Add the light soy sauce, rice vinegar, and grated ginger, then whisk in cold butter off the heat for 1 minute until glossy enough to coat the back of a spoon.
11. Heat the neutral oil in a skillet over high heat (about 350 °F / 180 °C). Unwrap the rolls and sear them for 45 seconds seam-side down, then 45 seconds on the other side, until crisp and golden without overcooking the center.
12. Let the rolls rest for 2 minutes on a warm cutting board before slicing. Warm the remaining mushrooms over low heat for 1 minute in a spoonful of the sauce, then remove from the heat and stir in the toasted sesame oil and a few drops of lime juice.
13. To plate, arrange a bed of sauteed mushrooms on warm plates. Slice the rolls on a bias to reveal the pearly center of the nursehound and rest them on top. Spoon the hot sauce around, then garnish with fresh scallions and freshly grated lime zest.

Nutrition

Per serving

Energy

732.5 kcal

Protein

67.36 g

Carbohydrate

29.17 g

Fat

40.42 g

Fibre

4.5 g

Calcium

109.45 mg

Iron

3.78 mg

Magnesium

98.7 mg