Miso-Butter Poached Black Cod...Miso-Butter Poached Black Cod with Yuzu-Edamame Velvet

A sophisticated Japanese-French fusion featuring buttery Sablefish glazed in a rich umami reduction, served atop a silky citrus-infused edamame mousse.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring rice vinegar and a teaspoon of sugar to a simmer. Pour over the shimeji mushrooms and let them quick-pickle for at least 20 minutes.

2. 02

   Prepare the Miso Glaze by whisking miso, sake, and mirin in a small pan. Simmer over low heat until reduced to a thick, syrupy consistency. Set aside to cool.

3. 03

   Blanch the edamame in boiling salted water for 4 minutes. Transfer immediately to an ice bath. Drain and blend with heavy cream and yuzu juice until extremely smooth. Pass through a fine-mesh chinois to achieve a velvet texture.

4. 04

   Season cod fillets with a touch of sea salt. In a non-stick pan, melt the butter over medium heat until it begins to foam. Place the cod skin-side down.

5. 05

   Using the 'Arrosé' technique, continuously spoon the hot butter over the fish for 6-8 minutes until the flesh is translucent and flakes easily. Do not flip the fish.

6. 06

   Carefully remove the fish. Brush the top generously with the miso reduction. Using a kitchen torch, lightly caramelize the glaze until bubbling and fragrant.

7. 07

   To plate, create a wide swipe of the warm Yuzu-Edamame Velvet. Place the cod off-center, garnish with the pickled shimeji and micro-shiso. Serve immediately.