Norwegian Cod in Miso Broth
Chef Ludo's beautiful soup makes the perfect light lunch on a cool summer day. A cold seaweed or sesame-spinach salad along with sake pairs well with this dish. Presented to you by Wixter Seafood and Chef Ludo Lefebvre.
Ingredients
20 pieces of cubed Wixter Seafood Norwegian Cod
(1 inch x 1 inch)
(1 inch x 1 inch)
1/4 cup cleaned chanterelle mushrooms, quartered
1/4 cup cleaned, sliced shitake mushrooms
1/4 cup enoki mushrooms, ends trimmed
1/4 cup very thinly sliced onion
1 1/2 tablespoons very thinly sliced fresh parsley
1/2 sheet nori, cut into very fine strips
Fleur de sel and freshly ground black pepper
8 teaspoons yellow miso
5 cups Dashi
Chive blossoms, for garnish
Instructions
STEP 1: Divide the mushrooms, onion, nori, and Parsley among 4 miso soup bowls.
STEP 2: Score the fish and place in the bowls. Sprinkle the cod with fleur de sel and pepper.
STEP 3: Smear 2 teaspoons of the miso on the edge of each bowl.
STEP 4: Place the dashi in a heavy small saucepan, then cover and bring the broth to a simmer over high heat.
STEP 5: Immediately pour the simmering broth into each prepared bowl, covering the fish and mushrooms completely.
STEP 6: Garnish with the chive blossoms and let the fish and mushrooms cook in the broth for four minutes before serving.