Here is a recipe idea to discover lacto-fermentation. Chef Samuel Bruyère offers a recipe with Kimchi Vivants.
Portions: 4 people
- 4 fillets of freshly caught walleye (or other white fish)
- Fish bone
- Canola oil
- 50 g of kombu
- 250 ml of water
- 2 tbs of nori
Salad and dressing
- 4 cups of spring mix salad
- 2 pears
- ½ cup of spicy kimchi from Vivants fermentation
- A few chopped dill sprigs
- A small handful of basil microgreens
- Puffed rice (can be replaced by store bought puffed rice)
- 2 cups of canola oil
- 1/3 cup of wild rice
- ½ cup of rice vinegar
- ½ cup of honey
- 1 tsp of fleur de sel
- 5 sheets of nori
- Lift the 4 fillets; generously salt the skin, set aside.
- In a casserole, bring the canola oil to 365 °F. Grind the fleur de sel and nori sheet in a food processor until you get a smooth texture. Set aside. Gently drop the rice in the hot oil and give them a few seconds to puff. Remove immediately with a slotted spoon and place in a bowl. Mix with half of the nori salt. Reserve.
- Mix the rice vinegar and the honey. Mix all the ingredients for the salad except the puff rice and the dill. Toss gently with a little dressing (to taste) and a pinch of the nori salt.
- Put the fish bone in water with the kombu. Bring to a boil and let it reduce by half. During this time, pan-fry the fish in hot oil (2-3 minutes depending on the size of the fillet). The skin should be crispy. Drizzle the flesh with oil. Add butter to the fish broth until you reach a creamy and smooth texture. Lightly salt.
- Plate everything. Drizzle the fish with a little stock and sprinkle the puffed rice and dill in the salad.
Photos: ©Mathieu Leblanc, Productions Arborescence