Sake-Glazed Black Cod with...Sake-Glazed Black Cod with Matsutake Dashi and Edamame Foam

A masterclass in Japanese-inspired gastronomy: buttery black cod glazed in sweet sake-miso, suspended in a delicate matsutake mushroom dashi, crowned with a vibrant, airy edamame foam.

Ingredients

Cooking Instructions

1. 01

   To prepare the marinade, bring sake and mirin to a boil in a small saucepan for 20 seconds to evaporate the alcohol. Lower heat, whisk in the miso paste and sugar until dissolved. Let the glaze cool completely to room temperature.

2. 02

   Pat the black cod dry. Coat the fillets thoroughly with the cooled miso glaze, place in a shallow dish, cover, and marinate in the refrigerator for at least 12 hours (ideally 24 hours).

3. 03

   Prepare the dashi: Gently wipe the kombu with a damp cloth. In a saucepan, combine kombu and 800ml of filtered water. Bring to a bare simmer over medium-low heat, then immediately remove the kombu. Add the dried matsutake mushrooms to the broth and simmer gently for 15 minutes. Strain, reserving the broth and the rehydrated mushrooms separately. Season the broth with light soy sauce and keep warm.

4. 04

   For the edamame foam, blanch the edamame beans in boiling salted water for 3 minutes, then shock in ice water to preserve the vibrant green color. Blend the edamame, heavy cream, 50ml of the matsutake dashi, and soy lecithin powder in a high-speed blender until completely smooth. Strain through a fine-mesh chinois into a small saucepan, gently warm, and use an immersion blender at the surface to create a light, voluminous foam.

5. 05

   Preheat the oven to 200°C (400°F). Gently wipe excess marinade off the cod fillets. Heat a splash of neutral oil in an oven-safe non-stick skillet over medium-high heat. Sear the cod skin-side up for 2 minutes to caramelize. Carefully flip the fish, and transfer the skillet to the oven for 6 to 8 minutes, until the fish flakes easily and is cooked through.

6. 06

   To assemble, ladle 100ml of warm matsutake dashi into the bottom of four shallow bowls. Place a slice of rehydrated matsutake in the center. Carefully rest the caramelized black cod fillet on top of the mushroom. Spoon a generous cloud of the vibrant edamame foam next to the fish, and garnish with micro shiso greens.