Fish Fry - Seaweed / Radish / Soba at EL Ideas
Fish Fry - Seaweed / Radish / Soba
Although this preparation oddly morphed into a sweetbread dish, the course began out of a request from a Plate Magazine article in which they were focusing on bait fish. I was originally contacted on account of a shad roe dish I had featured on my blog, but shad roe season was over. Over the next week, the dish came to life. As my dad and I used to go fishing on Lake Michigan, smelt was frequently used as bait. I wasnted to recreate the aromas of the water, and seaweed was the first thing that came to mind. I've been delving into Asian cuisine much more than at any other point in my career, so I strolled the aisles at Joong Boo Market to round off the dish. What came from that trip was a miso marinade/sauce, daikon kimchee, seaweed salad, soba noodles, dried yuzu peel, and soy. As my home state of Wisconsin is huge on fish fry, I decided to pay homage and beer batter the smelt using Japanese beer.