Lunch

Pan-Seared Mero with Miso-Black Garlic Emulsion & Charred Spring Vegetables

Name: Pan-Seared Mero with Miso-Black Garlic Emulsion & Charred Spring Vegetables
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 mero fillets (6 oz each), skin on, patted dry; 3 tbsp white (shiro) miso; 1 tbsp black garlic paste (or 3 black garlic cloves, minced); ½ cup dashi (or light vegetable stock); 2 tbsp cold unsalted butter, cubed; 1 tsp rice vinegar; 8 oz snapdragon peas (or English peas); 4 baby corn, halved lengthwise; 2 large scallions, cut into 3-inch pieces; 1 tbsp neutral oil; 1 tbsp soy sauce; salt and white pepper; 1 tsp toasted sesame oil (for vegetables)

A pristine mero fillet (or halibut) gets a perfect golden crust in a screaming-hot pan, then finished with a silky emulsion of white miso, black garlic, and dashi. Alongside, spring vegetables—snap peas, baby corn, scallions—are charred until their edges are sweet and blackened. Technique and restraint in one plate.

513cal 42gprotein 33gcarbs 24gfat 12min prep 18min cook 2serves

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