Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Yuzu Beurre Blanc

A sophisticated fusion masterpiece featuring succulent black cod marinated in saikyo miso, served with a citrus-forward French emulsion and textures of crispy lotus root.

Ingredients

Cooking Instructions

1. 01

   Whisk together the miso, mirin, sake, and sugar until a smooth paste forms. Coat the cod fillets thoroughly and marinate in the refrigerator for 30 minutes.

2. 02

   Prepare the Yuzu Beurre Blanc: In a small saucepan over medium heat, combine the minced shallot, white wine, and 10ml of yuzu juice. Reduce the liquid until approximately 1 tablespoon remains.

3. 03

   Turn the heat to the lowest setting. Whisk in the cold butter cubes one at a time, ensuring each is fully emulsified before adding the next. Once glossy, stir in the remaining yuzu juice, strain through a fine-mesh chinois, and keep in a warm place (not hot).

4. 04

   Preheat your oven to 200°C (400°F). Remove the cod from the marinade, wiping away any excess to prevent burning.

5. 05

   In an oven-proof non-stick skillet, heat a drop of neutral oil over high heat. Sear the cod skin-side up for 2 minutes until deeply caramelized. Carefully flip the fish.

6. 06

   Transfer the skillet to the oven and roast for 5 to 7 minutes until the fish is opaque and flakes under gentle pressure.

7. 07

   While the fish roasts, flash-fry the thin lotus root slices in 180°C oil until golden and crisp. Drain on a paper towel and season with a pinch of sea salt.

8. 08

   To plate: Pool the yuzu beurre blanc in the center of a warm shallow bowl. Place the cod fillet atop the sauce. Garnish with the crispy lotus root and julienned shiso leaves.