Dinner

Sake-Steamed Black Cod en Papillote with Shiitake & Dashi Emulsion

Name: Sake-Steamed Black Cod en Papillote with Shiitake & Dashi Emulsion
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 2 servings
Ingredients: 2 black cod fillets (6 oz each, 1.25 inches thick); 8 oz fresh shiitake mushrooms, sliced thin; 6 tbsp sake (Japanese rice wine); 3 tbsp mirin; ½ cup primary dashi stock (kombu & bonito); 3 tbsp unsalted butter, cold, cubed; 1 tbsp white miso paste; 2 scallions, white & light green parts, sliced thin; 2 tbsp crispy fried shallots (store-bought or homemade); 1 tbsp yuzu juice (or lemon juice); 1 tsp ginger, sliced thin into matchsticks; ½ tsp kosher salt; Fleur de sel for finishing

A pristine fillet of black cod steamed in parchment with sake, mirin, and shiitake mushrooms, releasing an intoxicating vapor of cherry wine and earth when the package opens tableside. Finished with a glossy dashi-butter emulsion, crispy fried shallots, and a whisper of yuzu for brightness.

469cal 36gprotein 26gcarbs 20gfat 15min prep 14min cook 2serves

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