Yuzu-Poached Black Cod with...Yuzu-Poached Black Cod with White Miso Emulsion and Charred Scallion Oil

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.