17 September 2012
Hervé Courtot, Nobu Atlantis
Black Cod with Miso
Ingredients
Preparation
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Spread the Nobu-style Saikyo Miso in a tray for marinating. Score the skin on the black cod and put it in the miso to marinate in the refrigerator for 2-3 days
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When you want to cook, preheat the oven to 400°F (200°C, gas 6). Scrape the miso used to marinate the cod out of the trays
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Flatten out the daikon skin, place in the metal tray over the fish and put in the preheated oven for about 10 minutes
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Remove the tray from the oven. Place on a toban (hot plate) so that the cod continues to cook. When browned and fragrant , transfer to plates
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Add the pickled ginger, then dot the plate with the Yuzu Miso Sauce, varying the size of the dots of sauce
Adjust the length of marinating to suit your taste- the longer the deeper the flavor; The reason for flattening out the daikon when you put the black cod in the oven is to prevent it from burning at the edges.
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