Pan-Seared Black Cod with...Pan-Seared Black Cod with Yuzu-Miso Glaze and Shiitake Emulsion

An elegant, Michelin-caliber dish featuring buttery black cod, crisp baby bok choy, and a velvety, citrus-forward miso reduction paired with an earthy shiitake dashi emulsion.

Ingredients

Cooking Instructions

1. 01

   To make the shiitake dashi, combine 1.5 cups of water and the kombu in a small saucepan. Bring to a gentle simmer (do not boil), then remove the kombu. Add the sliced shiitake mushrooms and simmer gently for 15 minutes to extract the earthy flavors. Strain, reserving the broth, and set aside.

2. 02

   In another small saucepan over low heat, whisk together the white miso, mirin, and sake. Simmer for 3 minutes until the alcohol cooks off and the mixture thickens into a glossy glaze. Remove from heat and stir in the yuzu juice. Set aside.

3. 03

   Pat the black cod fillets completely dry with paper towels. Lightly score the skin with a sharp knife and season the flesh side with a pinch of fine sea salt.

4. 04

   Heat the grapeseed oil in a stainless steel or cast-iron skillet over medium-high heat. Once shimmering, place the fish skin-side down. Press gently with a spatula for 30 seconds to ensure even skin contact. Cook for 4-5 minutes until the skin is incredibly crispy, then flip and cook for an additional 2 minutes. Remove from the pan and let rest.

5. 05

   In a separate pan, steam the halved baby bok choy with a splash of water and a drizzle of toasted sesame oil for 2-3 minutes until bright green and tender-crisp.

6. 06

   Reheat the strained shiitake dashi. Off the heat, vigorously whisk in the cold, cubed butter one piece at a time to create a frothy, emulsified butter sauce (beurre blanc style).

7. 07

   To plate: Place two halves of baby bok choy in the center of a shallow bowl. Place the pan-seared black cod skin-side up on top. Drizzle the warm yuzu-miso glaze gracefully over the fish. Gently pour the frothy shiitake emulsion around the base of the bowl. Garnish with micro shiso.