Charred Black Cod with...Charred Black Cod with Yuzu-Shoyu Glaze and Truffle-Scented Edamame Purée

Succulent black cod marinated in a delicate balance of citrusy yuzu and savory shoyu, served atop a vibrant, velvety edamame purée infused with white truffle and finished with a ginger-reduction glaze.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the yuzu juice, soy sauce, mirin, honey, and grated ginger to create the marinade.

2. 02

   Place the cod fillets in a shallow dish and pour half of the marinade over them. Let marinate at room temperature for 20 minutes while preparing the purée.

3. 03

   Bring a pot of salted water to a boil. Cook the edamame for 5-6 minutes until very tender. Drain thoroughly.

4. 04

   In a high-speed blender, combine the hot edamame, heavy cream, and truffle oil. Blend until silky smooth. Pass through a fine-mesh chinois for a professional texture and season with sea salt.

5. 05

   Pour the remaining half of the marinade into a small saucepan. Simmer over medium heat until reduced by half into a thick syrup. Whisk in the chilled butter at the end to create a glossy finish.

6. 06

   Heat a non-stick skillet over medium-high heat with a touch of oil. Pat the cod fillets dry. Sear skin-side down for 3 minutes until crispy, then flip and cook for another 2-3 minutes until the flesh is translucent and charred at the edges.

7. 07

   To serve, place a generous spoonful of the edamame purée in the center of the plate. Top with the cod fillet, drizzle with the glaze reduction, and garnish with micro-cilantro.