Miso Cod with Dashi Beurre Blanc

Étapes6

1. 1

   Étape 1. Salt the cod

   45 min

   Season the cod with 3 g salt (1% of its weight). Wrap it tightly and refrigerate for about 45 minutes. This firms up the flesh and gives you a better shape before cutting.

   cabillaudsel
2. 2

   Étape 2. Boil sake and mirin

   2 min

   Boil the sake and mirin for 1 to 2 minutes to cook off the alcohol. Let them cool down completely.

   saké
3. 3

   Étape 3. Mix the marinade

   Mix together the white miso, soy sauce, lemon juice and fresh ginger. Add the cooled sake and mirin and whisk together until smooth.

   sakésauce sojajus de citrongingembre
4. 4

   Étape 4. Marinate the cod

   12 h

   Cover the cod completely with the marinade and leave it in the fridge for 12 hours.

   cabillaud
5. 5

   Étape 5. Sear the cod

   Wipe away the excess marinade from the cod. Slowly sear the fish in 30 g butter. Use enough heat to caramelize the miso, but not so much that the butter burns.

   Take your time—the goal is a deep caramel crust without burning the butter.

   cabillaudbeurre30 g de 45 g
6. 6

   Étape 6. Finish and serve

   Brush the seared cod with 15 g brown butter. Serve with seared and pickled shiitake, crispy nori chips, fresh chives and dashi beurre blanc.

   shiitakéciboulette