Miso-Glazed Black Cod with Yuzu Beurre Blanc
Few fish reach the heights of black cod when it is treated with reverence. Here the fillets are marinated for two days in white miso and sake kasu, developing an almost candied edge and a silken texture that barely holds together. A final glaze under the broiler caramelizes the surface into lacquered mahogany, while a yuzu beurre blanc adds bright, aromatic acidity. The dish is finished with micro-shiso and a whisper of toasted sesame. It is luxurious, delicate, and quietly addictive.
Serves 8 generous portions
Active time: 1½ hours | Total time: 50 hours plus 7-day infusion
Dosage: exactly 15 mg THC per portion (120 mg total in the entire dish)
Infusion (start 7–10 days ahead)
Decarboxylation
3.5 g cannabis flower testing 22 % THC
Grind medium-fine, spread evenly on parchment, place in cold oven set to 240 °F, bake exactly 40 minutes. Cool completely in turned-off oven with door cracked. Store airtight.
Infused cultured butter (yields ≈ 420 g containing exactly 120 mg usable THC)
500 g highest-quality European-style cultured butter (82–84 % fat)
3.5 g fully decarbed cannabis
1 tsp sunflower lecithin granules
Cut butter into cubes. Combine with lecithin in a large mason jar set in a 200 °F water bath until fully melted. Add decarbed cannabis. Maintain water bath at a steady 185–190 °F for exactly 2 hours, swirling every 15 minutes. Strain hot through a 90-micron filter then a coffee filter. Cool 10 minutes, whip 60 seconds with an immersion blender to re-emulsify. Refrigerate overnight; it will set pale gold with a faint green tint.
Ingredients
For the black cod
8 skin-on black cod (sablefish) fillets, 160–180 g each, pin bones removed
300 g shiro (white) miso
100 g sake kasu (or substitute 100 ml sake + 50 g additional miso)
80 g mirin
60 g organic cane sugar
The entire 420 g infused cultured butter (divided)
For the yuzu beurre blanc
200 ml dry sake
100 ml yuzu juice (fresh or bottled pure yuzu)
2 small shallots, finely minced
Remaining ≈ 360 g infused cultured butter, cold and diced
Fine sea salt and white pepper
For finishing
Micro-shiso or shiso cress
Toasted white and black sesame seeds
Method
Two days before service, warm miso, sake kasu, mirin, and sugar together in a saucepan until sugar dissolves; do not boil. Cool completely. Coat the cod fillets generously on the flesh side with the marinade. Place skin-side down in a single layer in a non-reactive tray, cover tightly, and refrigerate 48 hours, turning once after 24 hours.
Remove cod from marinade, gently scrape off excess, and let sit uncovered on a rack in the fridge for 4–6 hours to dry the surface slightly.
Preheat broiler to high with rack 6 inches from element. Melt 60 g infused cultured butter and brush generously over the flesh side of each fillet. Place skin-side down on a foil-lined tray. Broil 6–8 minutes until deeply lacquered and just beginning to char at the edges. Rest 5 minutes.
While the fish broils, make the beurre blanc. Reduce sake, yuzu juice, and shallots by two-thirds until syrupy. Over very low heat, whisk in cold infused cultured butter piece by piece until emulsified and glossy. Do not let it boil. Season delicately with salt and white pepper. Strain through a fine chinois if desired.
Spoon a pool of warm yuzu beurre blanc onto each warmed plate. Place a glazed cod fillet in the center, skin-side up. Scatter micro-shiso and a pinch of toasted sesame over the top.
Serve immediately with steamed jasmine rice or simply on its own.
15 mg THC per portion. Pure elegance.