Yuzu-Miso Glazed Black Cod...Yuzu-Miso Glazed Black Cod with Silky Edamame Mousseline

A refined Japanese-inspired masterpiece featuring buttery sablefish marinated in a bright yuzu-miso glaze, served over a velvety edamame puree and accented with quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the white miso, mirin, sake, and yuzu juice until smooth. Coat the cod fillets thoroughly and marinate in the refrigerator for at least 1 hour.

2. 02

   For the pickled mushrooms: Bring the rice vinegar and 25ml of water to a simmer with a pinch of salt. Pour the hot liquid over the shimeji mushrooms and let them steep until cooled to room temperature.

3. 03

   Blanch the edamame in boiling salted water for 4 minutes until tender. Drain and immediately transfer to a high-speed blender with the heavy cream and butter. Blitz until completely smooth, then pass through a fine-mesh chinois for a silky texture. Keep warm.

4. 04

   Preheat your broiler (grill) to high. Gently wipe excess marinade off the cod. Place the fish on a lined baking tray skin-side down. Broil for 5-7 minutes until the top is deeply caramelized and the flesh flakes easily with a fork.

5. 05

   To plate: Spoon a generous circle of edamame mousseline in the center of each plate. Place the cod fillet on top. Arrange the pickled shimeji mushrooms around the fish and garnish with micro-shiso.

6. 06

   Optional: Finish with a drizzle of infused chili oil or toasted sesame seeds for added depth.