Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Yuzu-Daikon Velouté

A sophisticated fusion of buttery sablefish and bright citrus notes, featuring a silky root vegetable emulsion and aromatic shiso oil.

Ingredients

Cooking Instructions

1. 01

   Whisk together miso, sake, and mirin. Coat the cod fillets thoroughly and marinate at room temperature for 30 minutes while preparing other components.

2. 02

   Blanch shiso leaves in boiling water for 10 seconds, shock in an ice bath, and squeeze dry. Blend with grapeseed oil until fully emulsified, then strain through a fine-mesh chinois.

3. 03

   Simmer diced daikon in dashi until completely tender. Transfer to a high-speed blender with heavy cream and yuzu juice. Blend until aerated and silky; pass through a chinois and keep warm.

4. 04

   Flash-fry the julienned ginger in 350°F oil until golden and crisp (approx. 30 seconds). Drain on paper towels and season with a pinch of sea salt.

5. 05

   Preheat oven to 400°F (200°C). Wipe excess marinade from the cod. In an oven-safe pan, sear the cod skin-side up for 2 minutes, flip, and finish in the oven for 5-6 minutes until the fat begins to render and the flesh flakes.

6. 06

   To plate, pour the warm Yuzu-Daikon Velouté into the base of a shallow bowl. Place the cod in the center, drizzle vibrant Shiso Oil in a circle around the fish, and top with a nest of crispy ginger.