Butter Soba with Miso Black Cod and Seaweed Tuile

Backstory: This dish celebrates the harmonious balance of umami and texture, bringing together the richness of miso black cod with the comforting essence of butter soba, complemented by the crunch of a seaweed tuile.

Ingredients

For the Miso Black Cod:

• 2 pieces of black cod (about 150g each)
• 2 tablespoons miso paste (white or yellow)
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 tablespoon sugar
• 1 tablespoon soy sauce

For the Butter Soba:

• 200g soba noodles
• 4 tablespoons unsalted butter
• Salt, to taste

For the Ponzu Beurre Blanc:

• 1 shallot, finely chopped
• 100ml white wine
• 50ml ponzu sauce
• 100g unsalted butter, cold and cubed
• Salt and pepper, to taste

For the Carrot Ginger Puree:

• 2 medium carrots, peeled and chopped
• 1-inch piece of ginger, peeled and minced
• 1 tablespoon olive oil
• 100ml vegetable stock
• Salt, to taste

For the Seaweed Tuile:

• 5 sheets nori seaweed
• 2 tablespoons rice flour
• 1 tablespoon sesame oil
• 1 tablespoon water
• Pinch of salt

For Garnish:

• Soya caviar
• Spring onion, finely sliced
• Microgreens (optional)

Cooking Instructions

1. Prepare the Miso Black Cod:

   • In a bowl, combine miso paste, mirin, sake, sugar, and soy sauce to create a marinade.
   • Marinate the black cod in this mixture for at least 30 minutes, preferably overnight.
   • Cook sous vide at 50°C (122°F) for 30–45 minutes.

2. Make the Butter Soba:

   • Cook the soba noodles according to package instructions. Drain and rinse under cold water.
   • In a pan over low heat, melt the butter. Add the cooked soba, tossing to coat gently with the butter. Season with a pinch of salt.

3. Prepare the Ponzu Beurre Blanc:

   • In a saucepan, combine shallots and white wine. Simmer until reduced to about half.
   • Stir in the ponzu sauce and continue to simmer. Gradually whisk in the cold cubed butter until emulsified. Season with salt and pepper to taste.