Crispy Black Cod Recipe
Ginger, citrus, Miso glaze, fire roasted eggplant puree, saute of summer chantarelles & baby leeks, scallions.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Miso Glaze
In a small bowl, mix together the miso paste, grated ginger, and citrus juice until well combined.
- 2
Marinate the Black Cod
Place the black cod fillets in a shallow dish and pour the miso glaze over them. Let marinate for at least 30 minutes.
- 3
- 4
Sauté the Chanterelles and Baby Leeks
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.
- 5
Cook the Black Cod
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.
- 6
Plate the Dish
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.
