In many Asian restaurants ‘Black Cod” has been very popular and restaurants can charge huge prices for what is actually in most cases frozen fish from Canada and the North West shores in the states. Black cod is actually sable fish and comes from the cold waters off Vancouver and North America. It has a delicious firm white fish with a unique buttery taste. Nobuyuki Matsuisia from the famous Nobu restaurant made a wonderful marinade of sweet miso, sake, sugar and mirin which he slathered all over the black cod and marinaded it for a couple of days before roasting it in the oven. Although absolutely delicious it is rather difficult to obtain so I have adapted the recipe (rather a lot!) and come up with a really quick but very tasty alternative using salmon. Its also great for a meal for one or a dinner party.
4 Salmon fillets
250g Sweet white miso paste (1 packet)
75ml Sake or medium white wine
120g White sugar
Bring the sake and mirin to the boil and boil for 20 seconds to burn off the alcohol. Lower the heat and add the sugar when dissolved add the miso paste and stir well till smooth. Turn up the heat and boil for 2 minutes then remove from heat and leave to cool.
Take two large tablespoons of the marinade and smear over the salmon. Leave to marinade for at least 30 minutes but up to two hours.
When ready to cook, heat the grill to 2250c, place the marinaded fillets on a baking tray and grill for 8 minutes. check the fish is not turning too brown if it is, just place it on a lower shelf till cooked. the fish is better slightly under done in the centre.
The cooking time may vary depending on the size of the fillets. This works very well with cod.
The marinade will keep up to a week in the fridge. Serves 4
I was in Tuscany a couple of weeks ago staying in this incredible castle which had 360 degree views over the rolling hills of Montalcino. There I and had the most amazing squid pasta with tomato sauce.The squid was delicate yet succulent and was perfectly matched with the tomato sauce which was so scrumptious I could have eaten a bucket of it! I will experiment and get back to you with a recipe.
So thus inspired we had seafood pasta, which despite the lack of the Tuscan hills in the background,was pretty damn tasty anyway!
For four people
1bulb fennel chopped and reserve any of the fennel fronds for garnish
3 cloves garlic crushed
1tsp dried chilli flakes
4 tomatoes skinned and deseeded or a cup full of cherry tomatoes halved
1tbs tomato puree
1tbs unami paste (if available)
2 cups of clams cleaned
2cups mussels cleaned
8 large raw prawns peeled
Put a large pan of salted water onto boil. Cook spaghetti and drain reserving a cup full of the water.
Whilst the pasta is cooking make the sauce. Finely chop a bulb of fennel and gently sweat in a little olive oil for five minutes. Next add to garlic, chilli flakes and cook gently for a couple of minutes. Add tomatoes and paste with 1/2 cup water or white wine and cook over a high heat for 3 minutes now add the prawns and cook for 2 minutes then add the mussels and clams. Give the pan a good shake and cover for 2-3 minutes till the clams and mussels open. Add the cooked spaghetti and toss well loosening the sauce with a little of the pasta water. Sprinkle over the fennel fronds and serve.
I was in