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Miso-Cured Black Cod with...Miso-Cured Black Cod with Velvet Edamame Puree & Pickled Shimeji

Name: Miso-Cured Black Cod with Velvet Edamame Puree & Pickled Shimeji
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2
Ingredients: 2 x 180g Black cod fillets (sablefish); 4 tbsp High-quality white miso (Saikyo miso); 2 tbsp Mirin; 2 tbsp Sake; 2 tbsp Granulated sugar; 1 cup Shelled edamame (fresh or frozen); 60ml Heavy cream; 15g Cold unsalted butter; 100g Brown shimeji mushrooms, bases removed; 120ml Rice vinegar; 1 Watermelon radish, shaved thinly for garnish

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Cuisine

Japanese Fusion

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Servings

⏱

Prep Time

45 mins

🍳

Cook Time

15 mins

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Difficulty

Medium

Silky black cod marinated in a traditional saikyo miso glaze, served atop a vibrant edamame emulsion with zesty pickled mushrooms for a balanced, Michelin-star finish.

Japanese FusionMedium

Ingredients

•2 x 180g Black cod fillets (sablefish)

•4 tbsp High-quality white miso (Saikyo miso)

•2 tbsp Mirin

•2 tbsp Sake

•2 tbsp Granulated sugar

•1 cup Shelled edamame (fresh or frozen)

•60ml Heavy cream

•15g Cold unsalted butter

•100g Brown shimeji mushrooms, bases removed

•120ml Rice vinegar

•1 Watermelon radish, shaved thinly for garnish

Cooking Instructions

01
In a small saucepan, whisk together miso, mirin, sake, and sugar over low heat until the sugar dissolves. Let the marinade cool completely.
02
Pat the cod dry. Coat the fillets thoroughly with the miso glaze. Cover and refrigerate for at least 30 minutes (ideally 24-48 hours for depth of flavor).
03
Prepare the quick-pickle: Boil rice vinegar with 1 tbsp sugar and a pinch of salt. Pour the hot liquid over the shimeji mushrooms and let them steep until cool.
04
Boil the edamame in salted water until very tender (about 5-6 minutes). Drain and immediately blend with heavy cream and butter until completely smooth. Pass through a fine-mesh chinois for a professional texture.
05
Preheat your broiler to high. Wipe excess marinade off the cod and place on a lined baking tray. Broil for 6-8 minutes until the top is deeply caramelized and the fish flakes easily.
06
Plate by swooshing the edamame puree across the plate. Nestled the cod on top. Garnish with the pickled shimeji, radish shavings, and a touch of microgreens if desired.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023