Umami broth with poached mackerel

Heston Blumenthal At Home, p. 183

Ingredients

  • 900g water
  • 15g dried kombu sheets (specialist ingredients, p.394)
  • 10g dried shiitake mushrooms
  • 25g bonito flakes (specialist ingredients, p.394)
  • Light soy sauce (specialist ingredients, p.395)
  • 16 small tomatoes, peeled (see tip, p.269)
  • To cure the mackerel
  • 1 tbsp coriander seeds
  • 50g white caster sugar
  • 50g salt
  • Zest of 1 lemon, finely grated
  • Zest of 1 lime, finely grated
  • 4 mackerel fillets
  • 12 fresh cherry tomatoes
  • 6 oven-dried tomato halves (p.269)
  • Pinch of togarashi pepper flakes (specialist ingredients, p.395)
SoupPoached

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