Miso Black Cod Recipe at Cheval Blanc Randheli
This Melt-in-the-Mouth Miso Black Cod Will Seriously Impress Dinner Guests
Executive Chef Laurent Chancel at Cheval Blanc Randheli in the Maldives sources ingredients not only from the property's garden but from local markets and suppliers scattered in no less than 25 different countries, from France to Thailand. Here's how to make his mouthwateringly good Miso Black Cod from The Diptyque restaurant.
Miso Black Cod
Cheval Blanc Randheli
Ingredients
- BLACK COD
Black Cod Fillet: 360g
Miso Sauce: 360ml
Marinate the Black Cod for 2 to 3 days in a tightly sealed bag and keep chilled.
- MISO SAUCE
Miso Paste (Red): 1kg
Sugar: 500g
Mirin (Japanese rice zine): 800ml
Salt: 20g
- VEGETABLES
Zucchini: 30g
Carrots: 30 g
Mangetout: 30g
Asparagus: 4 pcs
Hajikame ( Japanese pickled ginger ): 2 pc. for garnish
Directions
- Cook the marinated Black Cod in a Salamander broiler until golden brown.
- Lightly blanch the sliced vegetables and drizzle with miso sauce.
- To finish, garnish the
dish with Hajikame.
Information
- Category
- Main Dishes
- Cuisine
- Japanese
- Yield
- 2
- Total Time
- 24 minutes, 59 seconds
Image Source: Cheval Blanc Randheli