Alaskan Cod Misoyaki Fish Burger Food

SALMON MISOYAKI

Steps:

• Pat the salmon dry with paper towels, especially the skin side. To make attractive slices of salmon, tilt the knife to about a 45-degree angle to the cutting board while making the cut. This increases the surface area and makes prettier portions. Cut into 4 portions. Season lightly with salt and pepper.
• To prepare the glaze, measure the sake and mirin into a small, heavy-bottomed saucepan over medium heat and bring to a boil. Boil the mixture to evaporate the alcohol and reduce the volume until about 1/4 cup remains, approximately 5 to 7 minutes. Reduce the heat to medium low and stir in the sugar and miso. Cook until it turns a pale caramel color, 4 to 5 minutes. Stir in the grated ginger and keep the glaze warm while the salmon is grilled.
• Preheat an indoor grill pan to medium high. (Alternatively, cook outdoors over a moderate charcoal fire.) Spray the salmon fillets on both sides with cooking spray. Grill for about 4 minutes on each side or until each piece has turned opaque with appetizing brown bits. (Or cook to your preferred doneness.)
• Remove the salmon from the grill to a platter and brush with the warm glaze. Garnish with sliced scallions and sesame seeds. Serve immediately.

MISOYAKI

Steps:

• Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight.
• Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
• Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
• Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.
• Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.

WARMED SMOKED BLACK ALASKAN COD SALAD

Steps:

• In a medium saucepan bring the potatoes, salt and vegetable stock to a boil. Turn down heat and simmer for 4 to 5 minutes, remove from liquid and set aside. In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish, lemon juice and salt and pepper. Whisk in oil. In a medium saucepan, bring the milk, thyme, bay leaf and garlic to a boil. Turn heat to low and poach black cod in liquid for 4 to 5 minutes. Remove from heat and keep warm. Blanch baby leeks in water, remove and set aside.
• In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.
• To serve: Place the room temperature potatoes with baby leeks on 4 plates. Place salad on top of the potatoes and leeks. Place warm smoked black cod on top of salad. Top with small dollop caviar.

FISH BURGERS

Steps:

• Make the tartar sauce: Combine the mayonnaise, pickles and brine, dill, capers, mustard, Worcestershire sauce and garlic powder in a food processor and pulse until almost smooth, 8 to 10 pulses. Transfer to a bowl, cover and refrigerate while you prepare the fish.
• Make the fish: Clean out the food processor and dry. Add the crackers and pulse until very fine. Transfer to a large shallow dish and add 1 teaspoon pepper. Put the flour and beaten eggs in separate shallow dishes; season the flour with 1 teaspoon each salt and pepper.
• Pat the fish fillets very dry using paper towels. One at a time, dredge each fillet in the flour, coating both sides; dip in the eggs, allowing the excess to drip off, then coat completely in the crackers. Transfer to a plate and let sit 5 to 10 minutes for the coating to set.
• Meanwhile, fill a large deep skillet with 1 1/2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Add 2 fillets to the hot oil and cook until the crust is golden brown and the fish is cooked through, about 3 minutes per side. Transfer to a large paper towel-lined plate and cook the remaining 2 fillets. Serve the fried fish on the buns with some of the tartar sauce. Serve with chips and the remaining tartar sauce.

ALASKAN BLACK COD WITH ACACIA HONEY

Steps:

• To prepare the marinade: Combine honey, grape seed oil, soy sauce, and white wine vinegar. Cover the fish with the marinade, cover and refrigerate for 24 hours. Remove the fish and place in a pan. Caramelize the fish under the broiler and finish in a preheated 400 degree F oven until the fish reaches medium. Reserve some of the marinade to use for sauce.
• To prepare the spinach: Heat the butter in a hot saute pan. When the butter begins to brown, add the garlic. Add the spinach. Cook until tender. Season with nutmeg, salt, and pepper, to taste. Set aside.
• Heat reserve marinade to boiling point, reduce heat and simmer for two to three minutes.
• To assemble the plate: In the center of each of 6 large bowls divide the spinach. Place a portion of fish on top and pour approximately 2 tablespoons of reserved marinade, over the top of each fish.

ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES

Steps:

• Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
• Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
• Available in the Asian foods section of many supermarkets and at Asian markets.