Tuesday, August 07, 2007

Miso Marinated Black Cod and Soba Noodles with Yuzu Vinaigrette

Miso Marinated Black Cod and Soba Noodles with Yuzu Vinaigrette
Adapted from the Wine Spectator Greystone Restaurant, The Culinary Institute of America at Greystone
Executive Chef Polly Lappetito loves the fruit and citrus tones of yuzu vinegar, which gives this recipe a bright, springtime appeal. In the restaurant, this dish is served with a dashi broth poured at the table.
Serves 6
Six 6-ounce black cod fillets (wild caught salmon or halibut can be substituted)
¼ cup yellow or light brown miso2 tablespoons mirin1 tablespoons soy sauce1 tablespoons sugar1 tablespoon yuzu vinegar
Yuzu Vinaigrette
¼ cup yuzu vinegar¾ cup fruity olive oil Pinch sugarSalt and freshly ground black pepper
Soba Noodles with Yuzu Vinaigrette
8 ounces dried soba noodles 1 cup finely sliced bok choy 1 cup enoki mushrooms (or thinly sliced shitake mushrooms) 4 scallions, sliced thinly on the diagonal1 tablespoon black sesame seeds1 cup loosely packed tatsoi, mizuna, or pea sprouts
1. Combine marinade ingredients until smooth. Generously brush tops of cod fillets with miso marinade and allow to marinate for ½ hour. Make yuzu vinaigrette. Set aside.
2. Bring several quarts of water to a boil. Cook soba noodles according to directions. Drain. Toss soba noodles with all but 1 tablespoon of the yuzu vinaigrette, bok choy, mushrooms, scallions, and black sesame seeds. Keep warm. Toss greens salad with remaining yuzu vinaigrette.
3. Place enough water in a wok to come to the bottom of a steamer. Bring water to a boil over high heat. Place cod fillets in steamer basket and close with tight-fitting lid. Steam for 5 minutes. Turn broiler to high.
4. Place steamed fish under broiler for 1 minute.
5. Divide noodles onto 6 plates. Top with a cod fillet and a sprinkling of greens. Serve immediately.


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