pages

Translate

Sunday, March 13, 2016

misoyaki

Ingredients

  • Servings: 4
  • miso marinade:
  • 1 1/4 cups white miso
  • 1 cup white sugar
  • 1/2 cup
  • 1/2 cup mirin (japanese sweet )
  • 4 (6 ounce) fillets butterfish (black cod)
  • beurre blanc:
  • 2 1/2 teaspoons chopped shallot
  • 1 bay leaf
  • 4 whole black peppercorns
  • 7 teaspoons white vinegar
  • 3 1/2 teaspoons dry white
  • 7 teaspoons heavy whipping cream
  • 1 cup butter, cut into 1/2-inch pieces
  • lemon sauce:
  • lemon, juiced
  • 1 teaspoon chopped fresh parsley, or to taste
  • sweet soy sauce:
  • 1 cup soy sauce
  • 1 cup white sugar

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 15 mins

    Ready Time: 10 hrs

  • whisk miso, 1 cup sugar, , and mirin together in a saucepan; bring to a boil. reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. place butterfish in the marinade and refrigerate, 8 hours to overnight.
  • combine shallot, bay leaf, peppercorns, vinegar, and in a saucepan; bring to a boil. reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. strain beurre blanc through a mesh strainer to remove spices.
  • stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
  • combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.
  • heat a skillet over medium heat for 2 to 3 minutes. remove butterfish from marinade, discarding unused marinade. cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.

No comments:

Post a Comment