Ingredients
- 1 head of salmon (often given or sold cheaply by fishmongers)
- 10 cm kombu seaweed
- 2 leeks
- 1 handful of katsuobushi (grated dried bonito, available in Asian grocery stores)
- 1 leek white
- 100 g cooked round rice
- 1/4 bunch of coriander
-
a dash of lemon juice
Preparation
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In a saucepan, combine the salmon head, the kombu seaweed, the rinsed and finely chopped leek greens and the katsuobushi. Add enough water and cook for 20 minutes, turning the head once. Leave to cool, remove the fish head and collect all the flesh. Keep the broth warm.
-
Finely slice 1 leek white. On each plate, place 100g of warmed cooked round rice, a little salmon flesh, cover with fish stock, add a little chopped leek white before finishing with washed, dried and chopped coriander, and a dash of lemon juice.
