Pan-Seared Sablefish with Yuzu-Shoyu...Pan-Seared Sablefish with Yuzu-Shoyu Emulsion and Charred Maitake

An exquisite Michelin-caliber dish featuring buttery, crispy-skinned sablefish paired with a velvety yuzu-miso emulsion, smoky maitake mushrooms, and bright finger lime caviar.

Ingredients

Cooking Instructions

1. 01

   Pat the sablefish fillets completely dry using paper towels. Lightly score the skin with a very sharp knife to prevent curling, then season the skin side with a pinch of fine sea salt.

2. 02

   In a small saucepan over medium-low heat, combine the dashi stock, mirin, shoyu, and white miso paste. Whisk constantly until the miso is fully dissolved and incorporated.

3. 03

   Reduce the saucepan heat to the lowest setting. Gradually whisk in the cold, cubed butter one piece at a time, allowing each to fully emulsify into the sauce before adding the next. Stir in the yuzu juice and keep warm (do not allow to boil, or the emulsion will break).

4. 04

   Heat the toasted sesame oil in a cast-iron skillet over medium-high heat. Add the maitake mushrooms and press down gently to achieve a deep, charred crust. Cook for 3-4 minutes until crispy at the edges, then transfer to a warm plate and season lightly with salt.

5. 05

   Wipe the skillet, add a touch of neutral oil, and heat over medium-high. Place the sablefish fillets skin-side down. Press firmly with a fish spatula for 30 seconds to ensure even contact. Cook undisturbed for 4 minutes until the skin is incredibly crisp and golden.

6. 06

   Carefully flip the fish and sear on the flesh side for an additional 1 to 2 minutes, basting with the residual pan oils, until just translucent in the center.

7. 07

   To plate, spoon a generous pool of the warm yuzu-shoyu emulsion into the center of two shallow, heated bowls. Place the sablefish skin-side up on top of the sauce. Arrange the charred maitake alongside. Garnish with finger lime pearls and micro coriander leaves.