Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Yuzu-Beurre Blanc and Pickled Lotus Root

A sophisticated fusion of buttery, umami-rich Gindara cod marinated in Saikyo miso, balanced by a bright citrus-infused French butter sauce and crisp textures.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring sake and mirin to a boil to burn off alcohol. Whisk in miso and sugar until smooth. Cool completely and marinate the cod fillets for at least 24 hours (up to 72 hours) in the refrigerator.

2. 02

   Pickle the lotus root by simmering rice vinegar, 20ml water, and a pinch of sugar. Pour over sliced lotus root and let sit for 30 minutes.

3. 03

   For the Yuzu-Beurre Blanc: Reduce 10ml sake and 10ml yuzu juice in a small pan until syrupy. Lower heat to minimum and whisk in cold butter cubes one by one to create a stable emulsion. Season with a pinch of sea salt and keep in a warm spot.

4. 04

   Preheat your oven's broiler (salamander). Carefully wipe excess miso marinade off the cod. Place on a greased tray and broil 4-5 inches from the heat source for 6-8 minutes until the surface is deeply caramelized and the fish flakes easily.

5. 05

   Flash-fry the shiso leaves in a small amount of neutral oil for 5 seconds until translucent and crisp. Drain on paper towels.

6. 06

   To plate: Spoon the Yuzu-Beurre Blanc onto the center of the plate. Place the cod fillet atop the sauce. Garnish with pickled lotus root and a crispy shiso leaf.