Mushroom Squash Salmon Spaghetti

Chef: Emma Wan

Prep Time: 20 min

Total Time: 25 min

Level of Difficulty: Easy

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Hearty fubutsushi with 3 autumn signature ingredients! This recipe combines all the best flavors and inspirations I can expect from a comfort dinner plate that reminds you of the lambent hue on an autumn afternoon. Your tongue will be placated by the creamy texture and also lightened by that hidden fermented umami flavor

Ingredients:

Salmon Saikyo Yaki (miso-marinated)

• 2 fillets of Salmon

• White miso 250g

• Mirin 25cc

• Sake 25cc

Mushroom Squash Spaghetti

• A full handful of mushrooms of your choice

• Squash 150g (peeled and seedless)

• Fresh cream 100ml

• Miso brine from the salmon 100ml

• Fennel 30g

• Garlic 2 cloves

• Yellow onion (big) half

• Butter 6g

• Olive oil 6g

• Salt

• Black pepper

Equipment:

• Zip bag

• Food processor / Blender

• Knife

• Chopping board

• Boiling pot

• Measuring cup

• Spatula

• Fry pan

• Air fryer/fish grill

• Tongs

Step:

Link to video: https://youtu.be/5ecVh-d3398

Salmon Saikyo Yaki

1. Add miso, mirin, and sake into your zip bag and mix well

2. Dry salmon fillets with kitchen paper

3. Immerse it wholly in the liquid

4. Place it in the refrigerator and marinate overnight

Squash Puree

1. Peel and remove the seeds of the squash

2. Dice your squash into appropriate size

3. Steam or microwave it till soft

4. Place the well-cooked squash into your blender

5. Add cream and miso brine mixture and blend till smooth texture

Preparation

1. Cut the mushrooms into smaller sections

2. Chop onion, garlic finely

3. Separate the leaves part off the fennel, chop finely and save it for garnishing

4. Keep the stems and chop finely as well

5. Boil a full deep pot of water

6. Cook the spaghetti according to the instruction on the package (and reduce 1-2 minutes）

Grill your fish

1. Place the fillets into the fryer, the skin faces upward

2. Set your fryer to 180 celsius for 12-15 minutes

Main cooking

1. Heat your pan and place a piece of butter

2. Throw in the mushrooms when the oil starts bubbling

3. Season lightly with salt and pepper

4. Rest it aside when it shrinks and you can smell the aroma

5. Reheat your pan, add in olive oil

6. Add onion and before the pan becomes sizzling hot

7. Reduce the heat and stir it till caramelized

8. Add garlic and fennel stems, stir for less than a minute

9. Pour in the squash puree

10. Loosen the sauce with a scoop of spaghetti water and adjust it to your preferred thickness

11. Add in spaghetti and return the mushrooms

12. Stir till all the ingredients combined

13. Plating and crown your queen with the salmon fillet

14. Final garnish with chopped fennel leaves and pepper

15. Bon appetite!!