White Miso-Cured Wild Alaskan Black Cod
Makes 20 Servings
Ingredients
- 1½ lbs wild Alaskan black cod
- 1 cup kosher salt
- 1 cup granulated sugar
- 1 cup fresh herbs, packed (parsley, basil, cilantro)
- ½ cup yuzu juice
- ½ cup orange juice
- 1 orange, zest
- 1 tbsp szechuan peppercorns, toasted/cracked
- 1 tbsp fennel seed, toasted/cracked
- 1 tbsp white miso paste
Crab Meat Salad
- 8 oz fresh crab meat, picked through
* Use the following measurements or add them to taste:
- 1 tsp preserved Meyer lemon*, brunoise (small dice), or lemon zest
- 1 tsp roasted shallots, diced
- 2 tbsp crème fraîche
- salt & fresh cracked white pepper
How-to
Assemble the Crab Meat Salad
- Gently pick through crab for shells or cartilage, careful not to break up crab lumps
- Add roasted shallots, lemon peel*, crème fraîche, salt and pepper
- Gently fold ingredients
*Preserved Meyer Lemon -You can buy preserved Meyer lemon, but it's easy to prepare your own:
- Make two cuts in each lemon you want to prepare
- Place kosher salt into the crevices
- Wedge salted lemons tightly into a glass jar
- Store the jar in the refrigerator
- As long as the brine covers the lemons, lemons will keep about a year refrigerated
Roast Shallots - View the Crab Meat Salad Video which demonstrates roasting 3 shallots but prepare as many as you like - this recipe only requires about 1 tsp of roasted shallots.
- Preheat oven to 300º
- Place unpeeled shallots in an air-tight foil wrap and roast for 50-60 minutes, or until soft
- Trim root end, squeeze out roasted shallot, and dice
Prepare the Cod
- Wash/rinse/spin/dry herbs
- Blend all ingredients in food processor until combined
- Pat down fish to ensure dryness
- Place fish skin-side down on plastic wrap
- Evenly spread miso onto flesh-side
- Lather mix thoroughly on top of miso
- Wrap tightly / Place in fridge weighted
- Let sit for 24-36 hours / Flip halfway
- Rinse completely with very cold water / Pat until completely dry
- Cut thin, even slices on the bias
- Lay overlapping on top of plastic wrap
- Cover with plastic wrap
- Use rolling pin to gently even out & meld slices
- Remove top layer of plastic wrap
- Lay straight line of crab meat along edge of fish
- Use bottom plastic wrap to wrap fish around crab meat
- Slice fish allowing enough space for fish to overlap
- Rest in fridge for 1 hour before slicing & serving
Garnishes - View Peter Ungár's videos for suggested garnishes: