Ginger, citrus, Miso glaze, fire roasted eggplant puree, saute of summer chantarelles & baby leeks, scallions.

In a small bowl, mix together the miso paste, grated ginger, and citrus juice until well combined.

Prepare the Miso Glaze

Place the black cod fillets in a shallow dish and pour the miso glaze over them. Let marinate for at least 30 minutes.

Marinate the Black Cod

Preheat your grill or oven broiler. Cut the eggplant in half lengthwise, brush with olive oil, and season with salt. Grill or broil until charred and tender, about 15-20 minutes. Scoop out the flesh and blend it until smooth to create a puree. Adjust seasoning if needed.

Fire Roasting the Eggplant

In a large skillet, heat the remaining olive oil over medium-high heat. Add the chopped chanterelles and sliced baby leeks. Sauté until golden and tender, about 5-7 minutes. Season with salt and pepper.

Sauté the Chanterelles and Baby Leeks

Preheat a non-stick skillet over medium-high heat. Remove the black cod from the marinade and sear each fillet skin-side down for about 4-5 minutes until crispy. Flip and cook for another 2-3 minutes until cooked through.

Cook the Black Cod

On each plate, spread a generous amount of the eggplant puree, place the seared black cod on top, and garnish with the sautéed chanterelles, baby leeks, and chopped scallions.

crispy black cod

Recipe information

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