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Braised cod in white miso is a culinary masterpiece that combines the subtle sweetness of cod with the complexity of white miso and the luxurious aroma of saffron. Created by Alvin Leung Jr., a two-Michelin-starred chef and MasterChef Canada judge, this dish is an invitation to explore modern gastronomy.
Though it appears deceptively simple, this recipe is a multi-sensory experience. The tender cod melts in your mouth, perfectly complemented by a miso-saffron sauce and sake jelly cubes that elevate the dish into a work of art. It’s a recipe that promises to redefine your perception of seafood.
Whether you’re celebrating a special occasion or indulging in a fine-dining experience at home, this dish brings an air of sophistication to your table.
For the Cod:
•1 lb (500 g) cod fillet, divided into 4 portions
For the Sake Jelly:
•1 quart (1 liter) sake
•2 cups (500 ml) mirin
•2 tbsp (20 g) gelatin sheets
For the Miso-Sauternes Sauce:
•1 cup (250 ml) Sauternes wine (or other sweet white wine)
•14 oz (400 g) white miso
•1 pinch saffron threads
Step 1: Prepare the Miso-Sauternes Sauce
1.In a saucepan, reduce the Sauternes wine by one-third over medium heat.
2.Whisk in the white miso until smooth.
3.Add the saffron threads and simmer for 2–3 minutes. Set aside.
Step 2: Make the Sake Jelly
4. In another saucepan, reduce 2 cups of sake by half over low heat to burn off the alcohol.
5. Add the remaining sake and mirin, then warm gently.
6. Soak the gelatin sheets in cold water for 5 minutes, then stir them into the warm sake mixture until dissolved.
7. Pour the mixture into a tray, cool to room temperature, and refrigerate until set.
8. Once firm, cut the jelly into small cubes and set aside.
Step 3: Cook the Cod
9. Preheat a sous-vide water bath to 136.4°F (58°C).
10. Place each cod fillet in a vacuum-sealed bag with a spoonful of the miso-saffron sauce.
11. Cook in the sous-vide bath for 18 minutes.
Step 4: Serve
12. Plate each cod fillet and drizzle with additional miso-saffron sauce.
13. Garnish with sake jelly cubes and serve immediately.
