Serves 4
Ingredients:
For the “Fukkura-san” Cod:
- 2 Leeks, washed and dark green trimmed
- Grapeseed oil
- Spring vegetables such as peas, greens, turnips, carrots, young broccoli- trimmed to bite size pieces or shaved thin
- Mushrooms such as shiitake, king trumpet, morel, or clamshell
- 4 3oz Pieces of Black Cod
- Salt
For the Saikyo Miso Broth:
- Bones from 1 black cod, rinsed and lightly grilled on all sides
- 8oz whole milk
- 8oz cream
- 6oz dashi
- 4oz saikyo miso
- 0.5oz sudachi juice, freshly squeezed
- shiso leaves or chives, finely diced
Method:
For the Saikyo Miso Broth:
- Combine the cod bones, milk, cream and dashi in a donabe or pot and warm gently. Keep the temperature below a simmer for one hour to infuse.
- Strain the liquid and whisk in the miso.
- Season to taste and reserve.
- Before serving, finish with the fresh sudachi juice and add the fresh herbs.
For the “Fukkura-san” Cod:
- Heat a grill and char the leeks whole, turning regularly until the leeks are cooked through. Allow to cool and peel off the blackened layer.
- Mince the inside of the leeks and combine with 1-2 spoonfuls of oil and salt.
- In a Fukkura-san donabe (or tagine) spread the leek mixture on the based into a round mound wide enough to create a bed for the fish and vegetables.
- Place the four portions of fish on top and sprinkle with salt.
- Arrange the vegetables and mushrooms around the fish placing the lightest and more tender pieces towards the top of the mound.
- Soak the cover of the donabe in water for 10 minutes and pour out/discard the water.
- Place the lid on and heat on the stove over medium heat and cook for 8-10 minutes.
- Remove from the heat and spoon over the saikyo miso broth.
- Garnish with any fresh greens, edible flowers, and dried sansho (optional).
Recipe courtesy of Kyle Connaughton and SingleThread.
Kyle Connaughton Chef Feature.