Miso-Parsley Poached Sole
4 cups dashi, heating in pan*
2 tablespoons shiro miso
2 bunches flat leaf parsley, picked, save 1 tablespoon freshly chopped leaves
3 tablespoons butter
4 sole fillets, Dover or grey, deboned by cutting a "v" in center of fillet
1 tablespoon yuzu juice
Kosher salt and freshly ground black pepper
In a low, wide saucepot, combine dashi and heat over medium-high. Whisk in miso using a strainer and discard granules left in strainer. Add the parsley and butter. Transfer mixture to a heat-proof pitcher and buzz with a handblender. Check seasoning. Add back to saucepot, bring to a simmer and add fish. Cover and turn heat off. Let sit for 5 minutes. Serve in soup plates, garnished with poaching broth and fresh chopped parsley mixed with yuzu juice.
1 large piece of kombu (about 5 by 6 inches or 12 by 2 inches, depending on the shape purchased)
6 cups water
1 cup dried bonito flakes
Clean the kombu by wiping it with a damp cloth. Place the kombu in a stockpot with 6 cups of cold water and heat over medium heat. Just as the water simmers, remove the pot from the heat. Watch carefully; you don’t want the water to boil or the dashi will become too strongly flavored. Allow the mixture to stand for 5 minutes, remove the kombu, and return the pot to medium heat. When the broth once again nears the boiling point, remove the pot from the heat and add the bonito flakes. When the flakes sink to the bottom of the pot, strain the dashi through cheesecloth or a fine-mesh strainer. Now you have dashi ready to be used.
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