Plum Miso Black Cod Recipe
Oak Fired Gai Lan, Soba Noodles, Brown Buttered Mushroom Bouillon
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Ingredients
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Main Courses
Method
Main Courses
Prepare the Black Cod
Marinate the black cod fillets in plum miso paste.
Marinate
In a bowl, coat the black cod fillets generously with plum miso paste. Cover and refrigerate for at least 30 minutes.
Cook the Gai Lan
Blanch the gai lan to maintain its bright color and crunch.
Blanch
Bring a pot of salted water to a boil. Add the gai lan for 2-3 minutes until bright green, then transfer to an ice bath to stop the cooking.
Prepare the Soba Noodles
Cook the soba noodles according to package instructions.
Cook Soba
In a pot, bring water to a boil. Add the soba noodles and cook for about 5-6 minutes. Drain and rinse under cold water.
Cook the Black Cod
Grill or bake the marinated black cod until cooked through.
Grill or Bake
Preheat the grill or oven to 200°C (400°F). Cook the marinated black cod for about 10-12 minutes until flaky and cooked through.
Sauté Mushrooms
In a skillet, melt the unsalted butter over medium heat. Once melted, add sliced mushrooms and sauté until golden brown. Add vegetable broth, soy sauce, and season with salt and pepper. Simmer for 10 minutes.
Serve
Plate the black cod alongside the soba noodles and gai lan, drizzled with brown buttered mushroom bouillon.
Plating
On each plate, place a portion of soba noodles, top with gai lan, and add the grilled black cod. Spoon the brown buttered mushroom bouillon over the dish and serve warm.