Ingredients

 

Black Cod

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

Calories: 432kcalCarbohydrates: 13gProtein: 22gFat: 28gSaturated Fat: 15gCholesterol: 139mgSodium: 908mgPotassium: 626mgFiber: 2gSugar: 5gVitamin A: 1331IUVitamin C: 3mgCalcium: 113mgIron: 1mg

 

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 4 people

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!
    Black Cod recipe with Kimchi

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