Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Sea Bream Head Soup

Taishio

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Preparation info
  • serves

    2-3

    • Difficulty

      Easy

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Ingredients

  • 1 sea bream head
  • 400 ml water
  • 15 g kombu

Method

  1. Remove the sea bream’s eyes and kama (the area between the gill cover and the side fin). Cut into bite-size pieces, cover with salt and leave for 8 minutes.
  2. Blanch (1) in boiling water, then immediately refresh in ice water then remove. Remove the scales from the fish head under cold running water and wash briefly.
  3. Soak the