Fish Scrap Dumplings

Spiced Fish Loin and Belly Scraps, Preserved Lemon, Leek Soubise, Vegetable Compost Broth, Charred Leek Oil

Chef Sieger Bayer of Bar Berria | Chicago
Yield: 40 dumplings

”In every recipe I create, I am always thinking about waste reduction. In this recipe. I decided to create a vegetable waste broth as the dumpling broth, fish scraps for the dumpling filling, lemon scraps for the purée, and leek scraps for the oil.” — Chef Sieger Bater

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Adapted by StarChefs | August 2024

INGREDIENTS

Spice Mix:
5 grams ground cumin
3 grams ground coriander
2 grams ground fennel
4 grams ground black pepper
2 grams smoked paprika
2 grams ground cayenne
2 grams black garlic

Preserved Lemon Purée:
200 grams lemon scrap
75 grams honey
4 grams kosher salt
1 gram ground coriander
2 grams ground sumac
1 gram ground green peppercorn
2 grams mustard seed

Fish Dumpling Filling:
50 grams smoked kombu oil
160 grams julienned shallot
50 grams minced garlic
100 grams white wine
250 grams diced fish loin scrap
15 grams kosher salt
250 grams diced fish belly scrap
15 grams fresh parsley leaves

Fish Dumplings:
40 gyoza wrappers

Compost Broth:
900 grams diced vegetable scrap
300 grams fish bone
15 grams olive oil
20 grams tomato paste
20 grams kombu
5 grams bonito flake
2 grams fresh thyme
2 grams bay leaf
2 grams black peppercorn
2 grams grated garlic
White soy
Kosher salt

Charred Leek Oil:
100 grams leek green scrap
Olive oil
200 grams neutral oil

Leek Soubise:
50 grams neutral oil
200 grams julienned leek, white parts only
6 grams kosher salt
15 grams koji
35 grams butter

METHOD

For the Spice Mix:
In a Vitamix Commercial blender, combine all ingredients. Transfer to an airtight container and reserve.

For the Preserved Lemon Purée:
In a large pot over medium heat, combine all ingredients and 800 grams water. Bring mixture to a boil, then reduce heat and let simmer until lemons are soft. Strain mixture, reserving liquid and solids separately. In a Vitamix Commercial blender, purée reserved solids on high speed. Stream in reserved cooking liquid until desired consistency is achieved. Pass through a chinois and transfer mixture to piping bags. Refrigerate.

For the Fish Dumpling Filling:
In a sauté pan over medium flame, heat oil. Add shallots and sauté until golden brown. Add garlic and continue to cook until fragrant. Deglaze pan with wine. Cook until liquid is nearly evaporated, then remove from heat and let cool. On a work surface, season loin scraps with 5 grams salt. Set aside. Season belly scraps with 10 grams salt. In a Vitamix Commercial blender, purée belly scraps until a smooth mousseline is formed. Transfer to a mixing bowl. Fold in allium mixture, diced fish loin, parsley, and Spice Mix. Transfer to a piping bag and refrigerate. 

For the Fish Dumplings:
Place wrappers evenly spaced on sheet trays. Pipe 20 grams Fish Dumpling Filling and 5 grams Preserved Lemon Purée onto each wrapper. Fold to create a half moon, then crimp sides to seal. Refrigerate.

For the Compost Broth:
Heat oven to 375°F. In a hotel pan, toss bones and vegetables with oil and tomato paste. Roast 45 minutes. Add enough water to submerge bones. Roast additional 1 hour, stirring pan every 15 minutes. Place kombu, bonito, thyme, bay leaf, peppercorns, and garlic in a coffee filter-lined chinois. Pass vegetable mixture through chinois. Season with white soy and salt. Transfer to an airtight container and refrigerate.

For the Charred Leek Oil:
Prepare and heat a grill. On a work surface, season 50 grams leeks with oil. Grill until charred. Transfer to a large mixing bowl and toss with remaining leeks and oil. Transfer mixture to a Vitamix Commercial blender and blend until mixture is hot and fully emulsified. Strain through a coffee filter-lined chinois. Transfer to an airtight container and refrigerate.

For the Leek Soubise:
In a saucepan over low heat, combine oil, leeks, and salt. Cook until leeks are soft translucent. Stir in koji. Cover pan and continue to cook until leeks are fork-tender. Transfer mixture to a Vitamix Commercial blender. Add butter and purée until smooth. Pass through a chinois. Transfer mixture to a small saucepan over low heat. Keep warm.

To Assemble and Serve:
Place 3 Fish Dumplings in a small, bamboo steamer. Set aside. In a Vitamix Commercial blender, blend 200 grams Compost Broth on high speed until warmed through. Place steamer over the blender and continue to blend Compost Broth, letting the steam warm the Fish Dumplings until firm. Set Fish Dumplings aside. Season Compost Broth with 5 grams Charred Leek Oil. Set aside. In a shallow serving bowl, place 30 grams Leek Soubise. Top with Fish Dumplings.  Pour warmed Compost Broth into bowl and serve.

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