High on my list of "would like to try"s has long been Nobu's Black Cod with Miso. Sadly it doesn't look like I will ever frequent Nobu so long as they continue to serve up endangered Bluefin tuna. Yes they make a small italicised note on the menu (check it out) that perhaps one could ask for an alternative but frankly that just isn't good enough.
Still, I figured that I could make the effort to try it myself but chose to use sustainably sourced salmon fillets from Waitrose instead. What follows is a recipe cobbled together from multiple sources, all slightly adapted.
Miso Salmon
Serves 2
Note: this needs to be started at least 24 hours in advance to allow to salmon to marinade for at least that long - potentially even longer would be better should the fish be fresh enough.
100ml mirin
60ml sake
120g miso paste (this should have been white miso paste but I didn't realise and only had brown - on top of which it had little bits of "sea vegetable" in it)
60g sugar (caster sugar is a good idea so it melts easily)
2 salmon fillets
pickled ginger slices (such as used with sushi)
Firstly mix the mirin and sake in a small saucepan and bring to the boil - boil furiously for about 30 seconds so the alcohol evaporates.
Turn the heat down and add the miso paste, stirring until it dissolves into the liquid. At this point turn the heat back up and add the sugar - stirring constantly until it has completely dissolved.
Leave to one side to cool completely and when it has done slather the salmon fillets in a bowl with the mixture. Cover and keep in the fridge for at least 24 hours, turning the fish occasionally.
When you are ready to cook, preheat the oven to about 200c and turn the grill on (this is what you would ideally do - my grill is, annoyingly, in my oven so I have to do the grilling bit and then put the oven on after). Wipe the miso off the salmon and put under the grill until the top is just starting to turn brownish. Remove from the grill and place in the oven for about 10 minutes.
Meanwhile tip the marinade into a saucepan and simmer until it is heated through and has thickened slightly.
Serve the salmon with a drizzle of the sauce, a couple of slivers of pickled ginger (traditionally eaten after the salmon - I actually forgot to serve it completely), steamed broccoli (sprinkle a tiny bit of vegetable bouillon powder over the broccoli while it steams) and spring greens sauteed in a drop of Sichuan pepper oil with some chopped red chilli.
60ml sake
120g miso paste (this should have been white miso paste but I didn't realise and only had brown - on top of which it had little bits of "sea vegetable" in it)
60g sugar (caster sugar is a good idea so it melts easily)
2 salmon fillets
pickled ginger slices (such as used with sushi)
Firstly mix the mirin and sake in a small saucepan and bring to the boil - boil furiously for about 30 seconds so the alcohol evaporates.
Turn the heat down and add the miso paste, stirring until it dissolves into the liquid. At this point turn the heat back up and add the sugar - stirring constantly until it has completely dissolved.
Leave to one side to cool completely and when it has done slather the salmon fillets in a bowl with the mixture. Cover and keep in the fridge for at least 24 hours, turning the fish occasionally.
When you are ready to cook, preheat the oven to about 200c and turn the grill on (this is what you would ideally do - my grill is, annoyingly, in my oven so I have to do the grilling bit and then put the oven on after). Wipe the miso off the salmon and put under the grill until the top is just starting to turn brownish. Remove from the grill and place in the oven for about 10 minutes.
Meanwhile tip the marinade into a saucepan and simmer until it is heated through and has thickened slightly.
Serve the salmon with a drizzle of the sauce, a couple of slivers of pickled ginger (traditionally eaten after the salmon - I actually forgot to serve it completely), steamed broccoli (sprinkle a tiny bit of vegetable bouillon powder over the broccoli while it steams) and spring greens sauteed in a drop of Sichuan pepper oil with some chopped red chilli.
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