Miso-Butter Poached Black Cod...Miso-Butter Poached Black Cod in Lemongrass Dashi

A refined, melt-in-your-mouth black cod gently poached in a rich miso-butter emulsion, served over a crystal-clear lemongrass-infused dashi broth with vibrant yuzu-compressed radishes.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the dashi stock to a gentle simmer with the bruised lemongrass. Let infuse for 15 minutes over low heat, then strain through a chinois and season with mirin and soy sauce. Keep warm.

2. 02

   In a vacuum bag or small bowl, combine the shaved watermelon radish with the yuzu juice. If using a bag, vacuum seal to compress; otherwise, let marinate for 30 minutes to develop acidity and translucency.

3. 03

   To create the poaching liquid, melt the miso paste into 50ml of water over medium-low heat. Gradually whisk in the cubed butter one piece at a time to create a thick, glossy emulsion (monter au beurre).

4. 04

   Place the black cod fillets into the miso-butter emulsion. Ensure the temperature stays at a constant 52°C (125°F). Poach for 12-15 minutes until the flakes just begin to separate when pressed gently.

5. 05

   Place a halved blanched bok choy in the center of a shallow heated bowl. Carefully lift the cod from the butter and place it atop the greens.

6. 06

   Pour the hot lemongrass dashi around the base of the fish. Garnish with the yuzu-compressed radish scales and a few drops of scallion oil. Serve immediately.