Serves 4

Ingredients:

For the “Fukkura-san” Cod:

  • 2 Leeks, washed and dark green trimmed
  • Grapeseed oil
  • Spring vegetables such as peas, greens, turnips, carrots, young broccoli- trimmed to bite size pieces or shaved thin
  • Mushrooms such as shiitake, king trumpet, morel, or clamshell
  • 4 3oz Pieces of Black Cod
  • Salt

For the Saikyo Miso Broth:

  • Bones from 1 black cod, rinsed and lightly grilled on all sides
  • 8oz whole milk
  • 8oz cream
  • 6oz dashi
  • 4oz saikyo miso
  • 0.5oz sudachi juice, freshly squeezed
  • shiso leaves or chives, finely diced

Method:

For the Saikyo Miso Broth:

  1. Combine the cod bones, milk, cream and dashi in a donabe or pot and warm gently. Keep the temperature below a simmer for one hour to infuse.
  2. Strain the liquid and whisk in the miso.
  3. Season to taste and reserve.
  4. Before serving, finish with the fresh sudachi juice and add the fresh herbs.

For the “Fukkura-san” Cod:

  1. Heat a grill and char the leeks whole, turning regularly until the leeks are cooked through. Allow to cool and peel off the blackened layer.
  2. Mince the inside of the leeks and combine with 1-2 spoonfuls of oil and salt.
  3. In a Fukkura-san donabe (or tagine) spread the leek mixture on the based into a round mound wide enough to create a bed for the fish and vegetables.
  4. Place the four portions of fish on top and sprinkle with salt.
  5. Arrange the vegetables and mushrooms around the fish placing the lightest and more tender pieces towards the top of the mound.
  6. Soak the cover of the donabe in water for 10 minutes and pour out/discard the water.
  7. Place the lid on and heat on the stove over medium heat and cook for 8-10 minutes.
  8. Remove from the heat and spoon over the saikyo miso broth.
  9. Garnish with any fresh greens, edible flowers, and dried sansho (optional).

Recipe courtesy of Kyle Connaughton and SingleThread.
Kyle Connaughton Chef Feature.