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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