Miso-Glazed Sablefish with Edamame-Wasabi...Miso-Glazed Sablefish with Edamame-Wasabi Purée and Shiitake Dashi

An elegant, Michelin-caliber dish featuring buttery pan-seared sablefish glaze in sweet miso, resting on a velvety edamame purée and bathed in an umami-rich shiitake dashi broth.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the sake and mirin to a boil for 20 seconds to evaporate the alcohol. Lower the heat, whisk in the miso paste and sugar until smooth. Let cool completely, then coat the sablefish fillets with the marinade. Cover and refrigerate for at least 2 hours.

2. 02

   Prepare the Shiitake Dashi: In a medium pot, combine 3 cups of water, the kombu, dried shiitakes, and ginger slices. Bring to a bare simmer over medium-low heat. Just before it boils, remove the kombu. Simmer gently for 15 minutes, then stir in the light soy sauce. Strain through a fine-mesh sieve and keep warm.

3. 03

   Create the Scallion Oil: Blanch the scallions in boiling water for 10 seconds, then immediately shock in ice water. Drain and squeeze out all excess moisture. Blend the scallions with the grapeseed oil in a high-speed blender for 2 minutes until bright green. Strain through a coffee filter to yield a translucent emerald oil.

4. 04

   Prepare the Edamame Purée: In a high-speed blender, combine the blanched edamame, softened butter, wasabi, and 1/4 cup of the warm dashi broth. Blend on high until velvety smooth. Season with a pinch of salt and pass through a fine tamis sieve for an ultra-luxurious texture. Keep warm.

5. 05

   Cook the Fish: Preheat oven to 400°F (200°C). Wipe the excess miso marinade off the fish fillets. Heat a thin layer of grapeseed oil in an oven-safe non-stick skillet over medium-high heat. Sear the fish skin-side down for 2 minutes to crisp, then gently flip and transfer the skillet to the oven for 4-5 minutes until the fish flakes easily.

6. 06

   Plate the Dish: Spoon a generous pool of the warm edamame purée into the center of a shallow bowl. Carefully place a seared sablefish fillet on top. Ladle the clear, warm Shiitake Dashi around the purée base. Dot the dashi with droplets of the vibrant green scallion oil and garnish with microgreens if desired. Serve immediately.