Miso Herb Sauce Food

MISO SAUCE

Steps:

• Whisk together all ingredients. Cover and refrigerate until use.
• Keeps for about 1-2 weeks, tightly covered, in the fridge.

HOW TO MAKE MISO SAUCE

Steps:

• Combine all the ingredients in a blender or food processor and process until smooth.
• Pour into a refrigerator safe container and seal. You can keep this for 3-4 weeks.

MISO HERB SAUCE

Steps:

• Combine all and simmer gently over low heat about 20 minutes.

FISH FILLETS IN ORANGE HERB SAUCE

Steps:

• In a mixing bowl combine melted butter, orange zest, orange juice, salt and nutmeg. Finely chop chervil, parsley and thyme and add to mixture.
• Whisk to combine.
• Slice fillets into four 1/4lb portions (if required) and place into a ziplok bag. Add half of the butter/herb mixture. Let rest for 10 minutes. Reserve remaining half of herb/butter mixture for dipping or dressing cooked fillets.
• Slice orange into 12 thin slices. Place 8 slices in a shallow baking dish. (Two slices per fillet.).
• Remove fillets from bag and position on top of orange slices. Pour remaining liquid from bag over fish.
• Preheat oven to 400 deg F. and bake for 10 minutes for each 1 inch thickness of fish. (four 1" thick pieces = 40 min approx.).
• Arrange a bed of micro greens on serving dish and place fillet on top. Compliment with a serving of wild rice drizzled with reserved herb/butter and garnish with shards of orange zest, and sprig of parsley.
• Place an orange slice on each plate for appearance, and your done.
• As an option, serve reserved herb/butter in a small side dish for dipping.

RED SNAPPER WITH MISO BROWN BUTTER

Steps:

• Preheat oven to 450 degrees F. Heat an oven-safe saute pan over medium heat. Season fillets with josher salt on both sides. Turn heat to high and add 3 tablespoons Miso Butter to the preheated pan; when it has melted, place fish on top of the butter, skin-side up, in an even layer. Move the fish around in the butter as it starts to bubble and the miso begins to caramelize, 2 minutes. Place pan in the oven to finish cooking fish, about 2-4 minutes, depending on thickness. Meanwhile, make the Herb Salad. (Note: If using a convection oven, place skillet on the middle rack. If using a conventional oven, place skillet on lower rack.)
• In a small saucepan over high heat, bring sake and mirin to a boil to burn off the alcohol. Once boiling, add sugar, stir, and continue boiling until the sugar has completely dissolved and the liquid is translucent. Turn off heat and stir in miso.
• In the bowl of a stand mixer fitted with a whisk attachment, add butter. Whisk at medium speed until butter is fluffy and pale yellow, 1 minute. Continuing on medium speed, slowly add the miso mixture in a steady stream to combine. Turn off motor, scrape down the sides of the bowl, and continue mixing again, just until incorporated. Pour Miso Butter into a bowl and set aside. Makes about 2 cups. (Store in a lidded container in the refrigerator for up to 1 month.)
• In a bowl, combine Thai basil, mint, chervil, dill, and celery leaves (or a fresh herb combination of your choosing). Set aside.
• Remove fish from oven: it's fully cooked when opaque throughout, and should flake when touched. The Miso Butter will be brown and caramelized in the pan. Flip the fish onto a serving plate, skin-side up, and finish with a sprinkle of flaky salt. Pan sauce: To the caramelized butter in the hot pan, add 1 tablespoon of fresh Miso Butter and stir to combine. Spoon pan sauce over the fish. Add ponzu to the Herb Salad, toss, and serve with the fish.