Miso-Butter Glazed Black Cod...Miso-Butter Glazed Black Cod with Yuzu-Shiitake Dashi

A refined, succulent sablefish fillet marinated in white miso and sake, served in a bright, umami-rich dashi broth with citrus notes and earthy mushrooms.

Ingredients

Cooking Instructions

1. 01

   Whisk together the miso, mirin, sake, and sugar until smooth. Coat the cod fillets thoroughly and marinate in the refrigerator for at least 6 hours, ideally 24.

2. 02

   Prepare the dashi: Place kombu in 600ml of cold water and bring to a simmer. Just before it boils, remove the kombu. Add bonito flakes, turn off the heat, and steep for 3 minutes. Strain through a fine-mesh cloth.

3. 03

   In a small saucepan, bring 300ml of the fresh dashi to a light simmer. Add sliced shiitake mushrooms and cook for 4 minutes. Stir in the yuzu juice just before serving and keep warm.

4. 04

   Heat 1 tbsp grapeseed oil in a small pan. Fry the lotus root slices until golden and crisp. Drain on paper towels and season with a pinch of sea salt.

5. 05

   Wipe the excess miso marinade off the cod. Heat the remaining oil in a non-stick oven-safe pan over medium-high heat. Sear the cod skin-side down for 3 minutes until caramelized.

6. 06

   Carefully flip the fish, add the cold butter to the pan, and baste for 2 minutes. Transfer the pan to a 200°C (400°F) oven for 4-5 minutes until the fish flakes easily.

7. 07

   Plating: Pour the yuzu-dashi and mushrooms into two shallow heated bowls. Place the cod in the center. Garnish with lotus root chips and shiso chiffonade.