Yuzu-Brown Butter Poached Black...Yuzu-Brown Butter Poached Black Cod with Shiso Emulsion

Delicately poached sablefish in a nutty yuzu-infused brown butter, served over blistered baby bok choy and finished with a vibrant shiso-ginger oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the shiso oil: Blanch shiso leaves in boiling water for 10 seconds, shock in ice water, pat dry, and blend with grapeseed oil until bright green. Strain through a fine-mesh sieve lined with a coffee filter.

2. 02

   In a small, heavy-bottomed saucepan, melt the butter over medium heat. Continue cooking until the milk solids turn golden brown and smell nutty (beurre noisette).

3. 03

   Whisk the yuzu juice, mirin, and white miso into the brown butter until a smooth emulsion forms. Reduce heat to maintain a temperature of approximately 65°C (150°F).

4. 04

   Submerge the cod fillets completely in the yuzu-butter. Poach gently for 12-15 minutes, or until the fish reaches an internal temperature of 48°C (118°F) and the flakes just begin to separate.

5. 05

   While the fish poaches, sear the baby bok choy in a very hot dry pan for 2 minutes on the cut side until charred. Deglaze with ginger juice and a splash of water, then cover for 30 seconds to steam.

6. 06

   To plate: Place two halves of bok choy in the center of a shallow bowl. Carefully lift the cod from the butter and place atop the greens.

7. 07

   Spoon two tablespoons of the yuzu-butter poaching liquid over the fish. Drizzle the shiso oil around the base and finish with a pinch of Maldon salt.