Butter Soba with Miso Black Cod and Seaweed Tuile
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Ingredients
Instructions
- 1
**Prepare the Miso Black Cod:**
- 2
In a bowl, combine miso paste, mirin, sake, sugar, and soy sauce to create a marinade.
- 3
Marinate the black cod in this mixture for at least 30 minutes, preferably overnight.
- 4
Cook sous vide at 50°C (122°F) for 30–45 minutes.
- 5
**Make the Butter Soba:**
- 6
Cook the soba noodles according to package instructions. Drain and rinse under cold water.
- 7
In a pan over low heat, melt the unsalted butter. Add minced garlic and ginger, sautéing gently until fragrant.
- 8
Add the cooked soba noodles to the pan and toss them in the buttery garlic-ginger mixture. Then, add the soy sauce, tossing everything together to coat the noodles well. Season with additional salt if needed.
- 9
**Prepare the Ponzu Beurre Blanc:**
- 10
In a saucepan, combine shallots and white wine. Simmer until reduced to about half.
- 11
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.
- 12
**Make the Carrot Ginger Puree:**
- 13
In a saucepan, heat olive oil, add carrots and ginger, sautéing until tender. Add the vegetable stock and simmer until carrots are fully cooked.
- 14
Blend the mixture until smooth and season with salt to taste.
- 15
**Prepare the Seaweed Tuile:**
- 16
Preheat the oven to 180°C (350°F).
- 17
Blend nori, rice flour, sesame oil, water, and a pinch of salt until smooth.
- 18
Spread the mixture thinly onto a baking sheet lined with parchment paper. Bake for 10-15 minutes or until crispy. Let cool.
- 19
**Plating:**
- 20
On the plate, place a generous spoonful of carrot ginger puree.
- 21
Nestle the butter soba alongside the puree.
- 22
Gently place the miso black cod on top of the soba.
- 23
Drizzle the ponzu beurre blanc around the dish.
- 24
Add a few pieces of soya caviar and garnish with sliced spring onion and microgreens.
- 25
Finish with the seaweed tuile atop the cod for added crunch.
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.
Flavor Profile Explanation
This dish combines the sweetness of the miso black cod, the aromatic richness from the garlic and ginger-infused butter soba enhanced with soy sauce, and the zesty brightness of the ponzu beurre blanc. The creamy texture of the carrot ginger puree balances the richness, while the seaweed tuile contributes a crunchy umami flair, wonderfully tying in the Japanese influence.
With this addition, your dish will become even more delicious and memorable. If you have any more adjustments or inquiries, feel free to reach out!
