Udon noodles in salmon head broth with seared scallops
Servings: 4 people
Satisfyingly chunky udon noodles in a clean yet complex salmon head broth provide a perfect foundation for the scallops, quickly seared then poached in sauvignon blanc.
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Ingredients
Salmon head broth
- 1 salmon head
- 1 onion
- 1 red pepper
- 1 carrot
- 1 fennel bulb
- 2 celery stalks
- 20 g butter
- 2 tomatoes
- 1 thumb ginger
- 100 g shiitake mushrooms
- 1/4 cup chopped kombu
- 2 Tbsp olive oil
- 10 g butter
- 1 Tbsp fish sauce
- 1 Tbsp apple cider vinegar
- 2 bay leaves
- 8 cups water
Scallops poached in sauvignon blanc
- 12 scallops
- 1 Tbsp olive oil
- 1 cup sauvignon blanc a dry riesling or other dry white will work too
- 1/2 cup salmon head broth
Other
- Udon noodles
- Dill or sea grapes to garnish
Instructions
Salmon head broth
- Wash the onion (keeping the skin on), carrots, and fennel. Coarsely chop.
- Wash the garlic cloves and crush under the side of a knife. No need to peel.
- Wash the red pepper, coarsely chop, removing the white pith.
- Peel the ginger and dice.
- Spread the diced vegetables out on a baking tray. Drizzle with olive oil and toss to coat.
- Roast the vegetables for 1 hour at 180 degC.
- Wash the salmon head, split down the middle, and remove the gills.
- Wash and dice the celery, tomatoes, and shiitake mushrooms.
- Melt the butter in a large saucepan and add celery and shiitake mushrooms.
- Cook in the butter until softened, stirring regularly.
- Add the roasted vegetables, tomatoes, and salmon head to the saucepan.
- Add the water and bring to a boil, then reduce to low simmer.
- Add the kombu, fish sauce, cider vinegar, and bay leaves.
- Continue on a low simmer for 2 hours. There should only be occasional bubbles surfacing.
- Strain the stock and discard the vegetables and fish head.
- Check the seasoning and add more fish sauce if needed.
Scallops poached in sauvignon blanc
- Bring a large skillet to a high heat and add the oil.
- When smoking, add the scallops, searing just 30 seconds on one side. This is to add colour, rather than cook them.
- Turn the scallops over so that the seared side is on the top, add the wine and fish stock. There liquid should be enough liquid to immerse 3/4 or so of the scallops. Add more wine or stock if necessary.
- Bring the poaching liquid back to a simmer then reduce the heat to medium low and simmer the scallops for 3 minutes. Remove them and discard the poaching liquid.
Preparation
- Plunge the udon noodles into boiling water for 30 seconds.
- Add portions of udon noodles to 4 shallow bowls.
- Place the scallops on top of the noodles, seared side up.
- Spoon over some salmon head broth, then garnish with dill or sea grapes.
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