Black Cod In A Salt Crust With Green Tea Recipes

Steps:

• In a medium pot, bring sake to a boil and cook for 5 minutes.
• Add black cod, ginger slices, burdock root and mountain potato. Then add regular soy and sugar and cook with a lid right over the fillet, not over the pot. This lid must be slightly smaller than the rim of the pot so that steam can evaporate through the gap.
• When the vegetables and black cod are cooked through, remove them from the pot and boil the sauce until thickened slightly and reduced.
• Add mirin for glazing. Then add tamari soy.
• Place the fillet on a plate, garnish it with cooked vegetables. Pour the sauce over them.
• Garnish with white scallion, shredded ginger and kinome on top.

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment. Remove skin and bones from cod steaks, cut in half and shape each half into a medallion. Place each on a 12-inch square of parchment and sprinkle with sea salt, pepper, 1/2 teaspoon green tea and 1/2 teaspoon dill. Top each with one fourth of the mushroom mixture and drizzle with 1 1/2 teaspoons sake. Fold up two opposite edges of parchment over the fish and roll to seal. Roll up ends of packet and place each packet on the baking sheet.
• Combine kosher salt, 1/4 cup green-tea leaves and the egg whites and mix with a fork until combined. Pack enough mixture around each packet to completely cover. Bake 17 minutes (if steaks are less than 1 1/2 inches thick, bake 15 minutes).
• Meanwhile, combine yuzu juice, soy and tamari sauces, dashi and oil in a bowl and stir to mix.
• Place each packet on a serving plate, crack open the salt crust and peel back the parchment. Drizzle with yuzu sauce.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Tear the bread into pieces and put in a food processor with the parsley and lemon zest. Blitz to make rough crumbs.
• Lightly oil a shallow baking dish, then add the cod in one layer. Lightly brush the fish with oil, then press on the crumbs. Bake for 10-12 mins. Meanwhile, steam the vegetables until just tender, then toss in the remaining oil, mustard and lemon juice. Serve alongside the fish.