Miso-Butter Glazed Black Cod...Miso-Butter Glazed Black Cod with Yuzu-Dashi Emulsion

Silky black cod marinated in a rich miso-butter glaze, served in a delicate yuzu-infused dashi broth with charred scallion oil and micro-shiso.

Ingredients

Cooking Instructions

1. 01

   To make the dashi, place kombu in 400ml water and bring to a simmer. Remove kombu just before boiling, add bonito flakes, steep for 5 minutes, then strain through a fine-mesh sieve.

2. 02

   Prepare the scallion oil by charring the scallions in a dry pan over high heat until blackened. Blend immediately with grapeseed oil and strain through a coffee filter.

3. 03

   In a small bowl, whisk together the white miso, softened butter, mirin, and sake until a smooth, emulsified glaze is formed.

4. 04

   Generously coat the black cod fillets with the miso-butter glaze. Place on a parchment-lined tray and roast at 200°C (400°F) for 8-10 minutes until the top is caramelized and the fish flakes easily.

5. 05

   Warm 200ml of the prepared dashi and whisk in the yuzu juice. Use an immersion blender to aerate the broth slightly for a lighter mouthfeel.

6. 06

   To plate, place the cod in the center of a shallow heated bowl. Pour the yuzu-dashi broth around the base. Finish with droplets of charred scallion oil and garnish with micro-shiso.