Vinegar

Umami aioli for fish, especially bluefish

by:
May 21, 2011
4.3
3 Ratings
Umami aioli for fish, especially bluefish
  • Makes @ 1 cup
Author Notes

After my son made me an amazing umami burger following Adam Fleischman's recipe (June 2011 Food & Wine) recently, we now have lots of umami already made. To the basic recipe I have added some arame (sea vegetables). I love aioli with a dark fatty fish, especially bluefish. I also love aioli with pomme frites, but I am serving the fish with a warm bliss potato salad and a side of Asian slaw. This makes for a very affordable delicious whole meal. The aioli recipe follows the steps for the old bay type of aioli which Amanda explains and demonstrates so well. I add lots of particular fresh herbs at the end of my version. —Sagegreen

What You'll Need
Ingredients
  • Umami seasoning
  • 3 tablespoons bonita flakes
  • 1/2 ounce crumpled dried kombu
  • 1/2 ounce dried shitake mushrooms
  • 1/4 ounce arame, optional
  • pinch of Maldon salt flakes
  • The aioli
  • 1 room temperature farm fresh large egg yolk
  • 2/3 cup grapeseed or canola oil
  • 1 tablespoon rice vinegar
  • 1 garlic clove, smashed and mashed
  • 1/3 cup olive oil
  • 1 teaspoon umami spice powder
  • 2 tablespoons bruised and minced fresh dill
  • 1 tablespoon bruised and minced ramp greens or chives and scallions
  • 1 tablespoon bruised and minced parsley
  • spritz of lemon
  • pinch of Maldon sea flakes
Directions
  1. Umami seasoning
  2. In a spice or clean coffee grinder add all the ingredients. Pulse until you create a dusty powderlike spice blend. Store in an airtight spice bottle. You can use this to enhance fish or beef among many other foods.
  1. The aioli
  2. If you have forgotten to take out your egg or your house is just darn freezing, then set the egg in warm water for a few minutes. Then in a bowl resting on a tea towel (thanks, Food52 for the tip) whisk the yolk, vinegar, garlic and a tiny splash of the grapeseed or canola oil.
  3. As you continue to whisk away with your better hand, slowly pour a thin stream of the same oil into the bowl. The mix should fluff up and pull together. At this point you can exhale and switch over to the olive oil. In the same fashion pour a slow steady stream into the bowl as you whisk like a dervish. Add the spice. Taste and adjust the acidity and salt level if needed.
  4. Spritz the finely minced herbs with lemon juice. Stir in the combination to the aioli. Now sigh with both relief and pride. Go grill up 4 bluefish steaks and dinner will be ready in less than 10 minutes. This recipe will also work well with tuna or salmon if you are not a fan of bluefish. Have your slaw and warm potato salad waiting in the wings.
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  • Kitchen Butterfly
    Kitchen Butterfly
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  • wssmom
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    inpatskitchen
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12 Reviews

Kitchen B.
Kitchen B. May 23, 2011
I haven't ever tried bluefish - will have to seek it out. Love the umami flavour profile. Rather clever
 
Sagegreen
Sagegreen May 23, 2011
Thanks, KB. Bluefish is worth seeking and sampling. I can't take credit for umami, just the addition to aioli.
 
BlueKaleRoad
BlueKaleRoad May 22, 2011
Your photo is just lovely and the umami mix sounds delicious. I haven't tried bluefish before but will now.
 
Sagegreen
Sagegreen May 22, 2011
Thanks, Blue Kale. Bluefish has got to be one of the most under-rated fishes out there! Hope you will love it. Just make sure you get fresh bluefish!
 
omarston
omarston May 21, 2011
What a wonderful way to utilize umami! Thanks for the idea!
 
Sagegreen
Sagegreen May 21, 2011
You are welcome! It is incredibly good. Hope you try it.
 
wssmom
wssmom May 21, 2011
You are the cleverest person ever! I am always looking for something to complement bluefish without masking the flavor! This is AMAZING!
 
Sagegreen
Sagegreen May 21, 2011
You are too kind, wssmom. I think bluefish does not get enough credit. It is sooo tasty! And aioli enhances it really well.
 
inpatskitchen
inpatskitchen May 21, 2011
Love the WHOLE umami thing! Especially with Blue Fish!
 
Sagegreen
Sagegreen May 21, 2011
Thank you, inpatskitchen. I have to thank my son for the original recipe for umami. It goes so well with bluefish, and the cost of bluefish is so much more affordable than salmon or tuna!!
 
boulangere
boulangere May 21, 2011
All I can do is gasp WOW!
 
Sagegreen
Sagegreen May 21, 2011
Oh, I hope in a good way! I will be anxious for you to see my other creation, too!