Food & Wine Chickie Insider

Nobu Black Cod

For those of you who’ve been fortunate enough to dine at Nobu: you’re welcome for this recipe!  For those of you who haven’t: enjoy!

Ingredients:

• ¾ cup Mirin
• ½ cup Sake
• 2 cups White miso paste
• 1 cup Sugar
• 4 Black cod fillets, ½ lb. each
• 4 Hajikami stalks

Directions:

Bring mirin and sake to boil in saucepan over high heat; boil 20 seconds to evaporate alcohol.

Reduce heat and add miso paste. Stir, increase heat and add sugar, stirring until dissolved. Cool.

Pat cod fillets dry and coat with miso mixture. Marinate 2 to 3 days, refrigerated.

Lightly wipe off miso but do not rinse. Put under broiler or hot grill until surface browns. Remove to preheated 400F oven and cook until done.

Place fish on plates and garnish with hajikami and miso mixture

Yield: 4 servings

• 4 Large grape leaves, fresh or in brine (if in brine, drain and rinse well)
• 2 Salmon filet, 8 oz each
• 2 Teaspoons, red wine vinegar
• 2 Tablespoons, vegetable oil
• 1 Teaspoon, lemon juice
• 2 Slices of lemon, cut in halves
• 1/2 Teaspoon, garlic salt
• Salt & pepper
• Non-waxed dental floss or thin kitchen twine

Step 1:  If using fresh grape leaves, remove stems and blanche in boiling water for 1 minute. Remove from water and pat dry with paper towel.

Step 2:  Lay two grape leaves on a work surface so that stems are facing each other and leaf edges are facing opposite directions, slightly overlapping.

Step 3:  Place one salmon filet long ways over the grape leaves.  Sprinkle each filet with 1 teaspoon red wine vinegar, salt, pepper and 1/4 teaspoon of garlic salt.  Place 2 half lemon slices on each salmon filet.

Step 4: Wrap the overhanging grape leaves over the salmon to completely cover it and to form a tight packet.  Using dental floss or twine, tie 3 times across each packet to secure the grape leaves.  Rub 1 tablespoon over the packet to coat.  Repeat steps 2 through step 4 for second filet.

Step 5:  Heat grill on high.  Place both salmon packets on the grill and turn heat to medium.  Cook 4-5 minutes on each side.  Remove from grill and let stand 2 minutes.

Step 6:  Remove floss or twine and discard.  Open each packet by peeling back the grape leaves.  Discard the grape leaves.  Squeeze 1/2 teaspoon of lemon juice over each filet and serve.

Serves 2.

Horseradish crust:

• 2 tbs. Butter
• ¾ tsp. Fresh thyme, chopped
• 1 tbs.  Italian parsley, chopped
• 1 tbs.  Dijon mustard
• 2 tbs.  Horseradish, drained but not dry
• ½ cup plus 2 tbs.  Bread crumbs

Salmon fillets:

• ¼ cup olive oil
• 4, 7-ounce salmon fillets, skin removed

Crust:

Blend together butter, thyme, parsley, mustard and horseradish.  Fold in breadcrumbs.  Season with salt and pepper.

Salmon:

Preheat over to 400 degrees.  In an over-proof skillet large enough to hold the fillets in one layer, heat oil over medium-high heat.  On the non-skin side of the fillet, spread a thin layer of the crust, pressing well to make it adhere.  Place salmon crust-side down on the skillet and cook about 1 minute.

Carefully turn salmon over and place pan in middle of the oven.  Cook 5 or 6 minutes.

4 Servings.

Mirin ¾ cup
Sake ½ cup
White miso paste 2 cups
Sugar 1 cup
Black cod fillets, ½ lb. each 4
Hajikami stalks 4

1. Heat mirin and sake to boil in saucepan over high heat; boil 20 seconds to evaporate alcohol.

2. Reduce heat and add miso paste. Stir, increase heat and add sugar, stirring until dissolved. Cool.

3. Pat cod fillets dry and coat with miso mixture. Marinate 2 to 3 days, refrigerated.

4. Lightly wipe off miso but do not rinse. Put under broiler or hot grill until surface browns. Remove to preheated 400F oven and cook until done.

5. Place fish on plates and garnish with hajikami and miso mixture

Yield: 4 servings

From “Nobu: The Cookbook,” Nobuyuki Matsuhisa (Kodansha International, 2001)