MISO BLACK COD WITH POTATO
ESPUMA AND ALLIUM DUST

INGREDIENTS

1 lb West Coast black cod filet, skin on, de-boned, cut󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 into 4 equal portions
1 Cup For Miso Marinade:
1 Cup white miso paste
3 Tbsp sugar, granulated
3 Tbsp sake
mirin
500 g For Espuma
250 g potatoes, chefs or yellow/yukon
200 g milk
50 g butter
1 For allium dust:
1 yellow onion
bunch scallions

INSTRUCTIONS

To marinate black cod: place all ingredients in a double boiler. Heat slowly until sugar has dissolved and there is no bubbling in the marinade - never boil it. Let cool in fridge for 10 mins. In a food-safe container, generously spoon marinade over the fish making sure to cover all sides and marinate for 18hrs minimum.

To cook black cod: pre-heat oven on the highest setting possible. Line a sheet pan with aluminum foil and place cod skin side up. Broil on top rack for about 6 minutes until the skin becomes crispy and charred. Flip the filet and broil for another 6 to 8 minutes. The filet should bubble and char and be slightly firm to the touch. Remove and serve immediately.

For espuma: Cook potatoes skin on in salted water until done. While hot, peel potatoes and place in saucepot. Add butter, milk, cream, and season with salt to taste. Heat mixture until simmering. Add everything to a blender and blend for 2 minutes on high until perfectly smooth. Place mix into a cream whipper and charge it with cream chargers twice.

For allium dust: Slice yellow onion and scallion as thin as possible. Place in oven at 400 degrees on foil-lined sheet and let cook until burned brown and black. Let cool. Then add all to food processor or spice grinder and grind to powder.

To plate: Pipe espuma from the whip cream charger onto a plate, dust the potato with allium and place cod on top. Garnish with thin sliced scallion.