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Black Cod with Kimchi Butter Sauce and Leeks
This is an easy fish recipe for nights you want something really tasty but don’t want to spend all night cooking dinner. This could be one of those easy 30 minute meals, with only a few ingredients. You can easily make your own kimchi paste or you can now find it in local grocery stores. This is obviously a shortcut but one that I’m happy to make in a pinch or in one that quickly add tons of flavor to your recipe. This is basically a butter sauce or beurre blanc with a spicy kimchi. Smother the sauce over the buttery black cod fish, serve it with leeks and mushrooms and your set up for a fantastic meal. Here is the recipe I hope you enjoy it!
Ingredients
4 people
Black Cod
- 1 lb black cod cut into 4 oz pieces
Kimchi Butter Sauce (beurre blanc)
- 1 cup white wine
- 1 cup cream
- 10 tbsp butter
- 1 whole lime juiced
- 1 each kaffir lime leaf
- 1 tbsp kimchi paste
Vegetables
- 1 large leek cut in half and sliced
- 8 oz maitake mushrooms
- 3 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 clove garlic sliced
- 1/4 tsp salt to taste plus more
Nutritional information
Sodium: 908mgCalcium: 113mgVitamin C: 3mgVitamin A: 1331IUSugar: 5gFiber: 2gPotassium: 626mgCholesterol: 139mgCalories: 432kcalSaturated Fat: 15gFat: 28gProtein: 22gCarbohydrates: 13gIron: 1mg
How to make kimchi butter sauce (beurre blanc)
- In a small sauce pot add white wine, lime leaf, and kimchi paste. Reduce the liquid by until the wine is almost evaporated (about 3/4 reduced). Then add the cream and reduce that by half. Then finish by adding to the sauce the butter 1 tbsp at a time until it has emulsified. Season with salt and lime juice, strain if desired. Set aside and keep warm.
How to cook black cod and finish the dish
- In a large saute pan add sesame oil, butter, and maitake mushrooms. Cook for 3 minutes, then add leeks and garlic. Cook for another 3 minutes and then add soy sauce and a pinch of salt. Meanwhile in a large saute pan on medium high heat add olive oil. Season cod with salt on both sides and then place fillet side down in the pan. Cook for about 4 minutes on the one side. Then spoon the vegetables in the middle of the plate. Turn the black cod over and cook for 1 minute. Take a spatula and scoop the fish out of the pan and place on top of the vegetables. Take a few spoonfuls of the kimchi butter sauce and pour overtop the black cod. Add the micro basil leaves. Serve and enjoy!
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