Jul 14 2026
Restaurants›Le Bernardin›Hiramasa Recipe

Hiramasa Recipe

Inspired by Le Bernardin
Time1h
Serves4

Grilled Hiramasa; Cabbage Filled with Wild Mushroom, Red Wine Bordelaise

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Ingredients

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Hiramasa (Grilled Kingfish)

Cabbage & Wild Mushroom Filling

Red Wine Bordelaise

Finishing & Garnish

Method

Hiramasa (Grilled Kingfish)

  1. 1

    Prepare fish

    Pat the hiramasa fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil and season the skin and flesh sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10–15 minutes.

  2. 2

    Preheat grill

    Heat a grill or grill pan over medium-high heat until very hot (about 10 minutes). Oil the grates lightly to prevent sticking.

  3. 3

    Grill

    Place fillets skin-side down on the hot grill. Press lightly with a spatula for the first 20 seconds to prevent curling. Grill skin-side down for 4–5 minutes until skin is crisp and golden and the fish releases easily. Flip and cook 1–2 minutes more (depending on thickness) until just opaque through the center. Total cook time about 6–7 minutes for 6 oz fillets.

  4. 4

    Rest

    Transfer fish to a warm plate and cover loosely with foil. Rest 2–3 minutes. Serve with lemon wedges.

Cabbage & Wild Mushroom Filling

  1. 5

    Prepare cabbage leaves

    Core the cabbage and remove 8 large outer leaves intact. Blanche the leaves in a large pot of boiling salted water for 1 minute until pliable. Shock in ice water, then drain and pat dry. Reserve the remaining cabbage for other uses or finely shred for garnish.

  2. 6

    Cook mushrooms

    In a skillet over medium-high heat, melt 2 tbs butter with 1 tbs olive oil. Add the chopped wild mushrooms in a single layer and let them sear without stirring for 2 minutes to develop color. Stir and continue to cook 3–4 minutes until golden and any liquid has evaporated.

  3. 7

    Aromatics & finish

    Add the minced shallots and garlic to the mushrooms and cook 1–2 minutes until soft and fragrant. Add 1 tsp thyme and deglaze with 2 tbs dry white wine, scraping up any browned bits. Stir in 3 tbs heavy cream and 2 tbs grated Parmesan, season with 1/2 tsp salt and 1/4 tsp black pepper. Cook 1 minute more until slightly thickened. Remove from heat and let cool slightly.

  4. 8

    Fill cabbage

    Place a heaping 2–3 tbs of the mushroom mixture in the center of each blanched cabbage leaf and roll or fold to enclose, tucking ends under to make neat parcels. If leaves are large, you can fold like a burrito; if smaller, make neat bundles and secure with a toothpick if needed.

  5. 9

    Warm parcels (optional)

    To warm the parcels before serving, place them seam-side down in a skillet over low heat with a small pat of butter, cover, and warm 2–3 minutes until heated through. Be careful not to overcook the cabbage.

Red Wine Bordelaise

  1. 10

    Reduce wine

    In a small saucepan over medium heat, melt 1 tbs butter and add the finely minced shallot. Sauté 1–2 minutes until translucent. Add 1 cup red wine, 1 sprig thyme and 1 bay leaf. Bring to a simmer and reduce by about two-thirds until syrupy (about 12–15 minutes).

  2. 11

    Add stock & reduce

    Add 1 cup beef or veal stock to the reduced wine and continue to simmer until the sauce coats the back of a spoon and has thickened to a nappe consistency, about 10–12 minutes. Remove and discard the thyme sprig and bay leaf.

  3. 12

    Mount with butter

    Off the heat, whisk in 2 tbs cold cubed butter a little at a time to emulsify and give the sauce a glossy finish. Stir in remaining 2 tbs unsalted butter if you prefer a richer sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

  4. 13

    Keep warm

    Keep the bordelaise warm over a very low heat or in a warm spot until plating. If it thickens too much, whisk in 1–2 tbs warm stock or water to loosen.

Finishing & Plating

  1. 14

    Plate

    Place one cabbage-mushroom parcel on each plate. Set a grilled hiramasa fillet atop or beside the parcel, skin-side up to keep crisp. Spoon 2–3 tbs of warm red wine bordelaise around the fish and parcel.

  2. 15

    Garnish & serve

    Drizzle 1 tsp extra virgin olive oil over the fish, sprinkle with microgreens or chervil, and serve immediately with lemon wedges on the side.

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