Pepper Mackerel with a Purée Garnish

Pepper Mackerel with a Purée Garnish (anime) — Anime, Episode 4

Chef: Satoshi Isshiki
In the manga: Chapter 8
In the anime: Episode 4
Cuisine and type: Japanese, Seafood

Pepper Mackerel with a Purée Garnish is a dish made by Satoshi Isshiki after Sōma Yukihira's welcome party at Polar Star Dormitory.

Satoshi cooked this dish to welcome Sōma into Polar Star and challenge him to an unofficial duel. Using a combination of spring cabbage purée and a perfectly prepared seasonal mackerel, he created a harmonious blend of flavors that embodied the feeling of spring.

Real-world dishes

Wikipedia page on Puree

Real facts

A purée (or mash) is cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus. The term is of French origin, where it meant in Old French (13th century) purified or refined.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

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Official manga recipe

Pepper-Grilled Seer Fish with Spring Cabbage Puree

Difficulty
Total time: 40 min
Hands-on: 40 min
Cost: ¥¥¥¥
Servings: 2

Equipmentfrying pan, pot, deep-fry thermometer, food processor, microwave, plastic wrap

Tasterich

Ingredients

2 seer fish steaks
200 g cabbage
2 tbsp water

[A]

1 tbsp butter
2 tbsp cream
½ tsp granulated consomme

[B]

2 tbsp mirin
2 tbsp sake
2 tbsp soy sauce
1 tbsp cooking oil

Garnish

Japanese pepper, to taste
Kinome, to taste

Method

1
Put the chopped cabbage and water in a microwave-safe bowl and cover them with plastic wrap. Heat for approximately 4 minutes in a 600 watt microwave.
2
Then put the ingredients along with the [A] ingredients into a food processor and puree it while seasoning with salt and pepper.
3
Fry the seer steaks skin-side down in the cooking oil. Once both sides have browned, add the [B] ingredients and let it simmer on high heat.
4
Meanwhile, garnish two clean plates with the cabbage puree. Once the liquid from the frying pan has reduced, season the seer fish with Japanese pepper and transfer them to the plates. Clap the kinome leaf on your palm with a smack to release its scent, and garnish it on top of the fish, and you’re done!