We are splitting a 10-week share in the Cape Ann Fresh Catch community-supported fishery with our friend Diana and her friends. The share alternates weekly between fish and Maine shrimp, and the first share was this week. Ben picked up a huge, whole cod -- and since we are only getting a half-share, I can only imagine the amount of fish/shrimp a whole share would entail! Ben gets all of the props for filleting and preparing the fish. We got six fillets, one bowl of fish chunks destined for a fish curry, and two freezer bags of fish bigs destined for fumet from one cod. Pictures to follow. The first night, I wondered how we could prepare the first two fillets, and I remembered that we had just bought some white miso from the local Asian market the previous weekend. The result: cod baked in miso! The modified recipe, from Epicurious, follows.
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1/2 to 3/4 cup white wine
1/2 to 3/4 cup mirin
2 cups white miso paste
1 cup sugar
For cod
4 black cod fillets, about 1/2 pound each
3 cups Nobu-style Saikyo Miso
Make Nobu-style Saikyo Miso:
1.Bring the wine and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
2. Turn the heat down to low and add the miso, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature. Makes 3 cups.
1. Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.
2 Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.
Source Information
Nobu: The Cookbook
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