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

A refined Japanese-inspired masterpiece featuring succulent Alaskan black cod gently poached in aromatic miso-butter, served with a bright yuzu-dashi reduction and scallion-infused oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the scallion oil: Blanch scallion greens in boiling water for 30 seconds, immediately shock in ice water. Squeeze dry, then blend with 100ml grapeseed oil on high speed for 2 minutes. Strain through a coffee filter.

2. 02

   In a small heavy-bottomed saucepan, slowly melt 200g of butter with the miso paste and sliced ginger. Use a whisk to incorporate the miso until the butter is emulsified and fragrant. Maintain a temperature of exactly 62°C (144°F).

3. 03

   Submerge the black cod fillets completely into the miso-butter. Poach gently for 12–15 minutes until the internal temperature reaches 48°C (118°F) and the flakes just begin to separate.

4. 04

   While the fish poaches, create the emulsion: In a clean pan, reduce the dashi and mirin by half. Over very low heat, whisk in the remaining 50g of cold cubed butter one piece at a time. Remove from heat and stir in the yuzu juice.

5. 05

   Carefully lift the cod from the butter using a slotted offset spatula and drain on a paper towel. Season very lightly with sea salt.

6. 06

   Plating: Pour a pool of yuzu-dashi emulsion into the center of a shallow bowl. Place the cod in the center. Drizzle the vibrant green scallion oil around the emulsion. Garnish with shaved radish and micro-herbs.