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
- 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.
- 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.
- 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.
- 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.
- 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.
- 06
Optional: Finish with a drizzle of infused chili oil or toasted sesame seeds for added depth.
Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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