Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Edamame Mint Purée and Yuzu-Ginger Emulsion

An elegant, Michelin-caliber harmony of buttery black cod caramelization, vibrant herbaceous purée, and a bright, velvety citrus-ginger emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine sake, mirin, and sugar. Bring to a boil over medium heat to dissolve the sugar and evaporate the alcohol. Whisk in the miso paste over low heat until completely smooth. Let the marinade cool to room temperature.

2. 02

   Pat the black cod dry with paper towels. Lightly coat the fillets with the miso glaze, reserve 1 tablespoon of glaze for plating, and marinate in the refrigerator for at least 30 minutes.

3. 03

   Bring a small pot of salted water to a boil. Cook the edamame for 5 minutes until tender. Drain and immediately transfer to a high-powered blender with the heavy cream, mint leaves, and 15g of cold butter. Blend until completely smooth and velvety. Pass through a fine-mesh tamis or sieve, season with salt, and keep warm.

4. 04

   In another small saucepan over low heat, gently warm the yuzu juice and ginger juice. Slowly whisk in the remaining 15g of cold cubed butter, one piece at a time, to create a glossy, emulsified butter sauce. Season with a tiny pinch of salt and keep warm (do not boil).

5. 05

   Scrape excess marinade off the cod. Heat a drop of neutral oil in a non-stick skillet over medium-high heat. Sear the cod skin-side down for 3-4 minutes until the skin is crispy and caramelized. Carefully flip and cook for another 2-3 minutes, basting with any pan juices until the fish flakes beautifully.

6. 06

   To plate, swipe a vibrant spoonful of the warm edamame purée across the center of a shallow bowl. Place the cod fillet gently on top. Spoon the ginger-yuzu emulsion around the plate, then garnish with delicate ribbons of shiso chiffonade and dots of the remaining miso glaze.