Miso Cod with Dashi Beurre Blanc

Name: Miso Cod with Dashi Beurre Blanc
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: 300 g Cod; 3 g Salt; 60 ml Sake; 60 ml Mirin; 75 g Miso paste; 1 tbsp Soy sauce; 1 tbsp Lemon juice; 1 tbsp Ginger; 45 g Butter; 100 g Shiitake; 2 pc Nori; Chives to taste; 120 ml Dashi

White miso-marinated cod, gently caramelised in butter, served with pickled shiitake and dashi beurre blanc

Mile Pupovac | Modern Plating

Prep: 20m
Cook: 10m
Steps: 6
Servings: 2
Difficulty: Medium

Quick & Easy #fine-dining #umami

Method

Step 1Salt the cod45 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.
CodSalt
Step 2Boil sake and mirin2 min
Boil the sake and mirin for 1 to 2 minutes to cook off the alcohol. Let them cool down completely.
SakeMirin
Step 3Mix 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.
SakeMirinMiso pasteSoy sauceLemon juiceGinger
Step 4Marinate the cod12h
Cover the cod completely with the marinade and leave it in the fridge for 12 hours.
Cod
Step 5Sear 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.
Note
Take your time—the goal is a deep caramel crust without burning the butter.
CodButter30 g of 45 g
Step 6Finish 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.
ButterShiitakeNoriChivesDashi