Miso-Butter Poached Black Cod...Miso-Butter Poached Black Cod with Yuzu Dashi & Pickled Shimeji

A sophisticated Michelin-style dish featuring succulent black cod poached in a rich miso-butter emulsion, balanced by a bright yuzu-infused dashi broth and tangy pickled mushrooms.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickling liquid by combining rice vinegar, mirin, and a pinch of salt in a small saucepan. Bring to a boil, then immediately pour over the shimeji mushrooms in a heat-proof bowl. Let macerate for at least 30 minutes.

2. 02

   In a clean saucepan, combine the dashi stock and sliced ginger. Bring to a gentle simmer for 5 minutes to infuse. Strain through a fine-mesh sieve, discard ginger, and stir in the yuzu juice. Keep warm at a very low simmer.

3. 03

   For the poaching liquid, melt the butter in a small, deep saucepan over low heat. Once melted, whisk in the miso paste until a smooth emulsion forms. Maintain a temperature of 60°C (140°F) using a kitchen thermometer.

4. 04

   Gently submerge the black cod fillets into the miso-butter emulsion. Poach for 12-15 minutes, or until the internal temperature of the fish reaches 50°C (122°F) and the flakes begin to separate slightly.

5. 05

   To plate, place a single fillet in the center of a shallow heated ceramic bowl. Carefully pour the warm yuzu dashi around the base of the fish.

6. 06

   Garnish the top of the cod with the drained pickled shimeji mushrooms and micro cilantro. Serve immediately.