Succulent black cod gently poached in a yuzu-infused dashi, served with a velvety miso-ginger reduction and finished with a vibrant charred scallion oil.
Ingredients
Cooking Instructions
- 01
Prepare the Charred Scallion Oil: Place scallions in a dry cast-iron pan over high heat until blackened. Blend with grape seed oil for 2 minutes, then strain through a coffee filter to yield a clear, emerald-green oil.
- 02
Make the Lotus Crisps: Deep fry the thin lotus root slices in 160°C oil until golden and crisp. Drain on paper towels and season immediately with a pinch of fine sea salt.
- 03
Prepare the Miso Emulsion: In a small saucepan, combine the heavy cream, miso paste, and grated ginger. Simmer gently over low heat for 5 minutes, whisking constantly until smooth and slightly thickened. Keep warm.
- 04
Poach the Cod: In a shallow wide pan, combine dashi, yuzu juice, and mirin. Bring to a very gentle simmer (ideally 80°C). Carefully submerge the cod fillets. Poach for 8-10 minutes until the internal temperature reaches 50°C and the flakes just begin to separate.
- 05
Plating: Place a generous spoonful of the miso emulsion in the center of a warmed shallow bowl. Gently lift the cod from the poaching liquid and place atop the emulsion.
- 06
Final Touch: Drizzle the charred scallion oil around the emulsion. Garnish the fish with three lotus crisps and micro-shiso leaves if available. Serve immediately.
Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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