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Home » Featured

Sake and Maple-Marinated Sablefish with a Hijiki – Soy Sauce

Submitted by on April 30, 2010 – 9:41 amNo Comment

Another interesting and tasty recipe from Rob Feenie making good use of our freshly made maple syrup.

Yield: 4

Ingredients

  • 1 cup sake
  • 1/3 cup Sweet Ass pure maple syrup
  • 4×5 ounce fillets sablefish (aka black cod), scaled, skin on

Sauce

  • 2 tablespoons hijiki
  • 2/3 cup chicken stock
  • 1/2 teaspoon ginger, minced
  • 2/3 cup heavy cream
  • 1 teaspoon light soy sauce

To Serve

  • 1 cup Yukon Gold peeled and diced potato
  • 3 leek, cut into 1/2″ pieces, washed
  • 3 cups chicken stock

Directions

  1. Bring sake to a boil and stir in maple syrup.
  2. Let cool. Place sablefish fillets in a nonreactive deep dish; cover with cooled sake – maple syrup mixture and marinate for 24 hours.
  3. Preheat oven to 375 degrees Fahrenheit. Remove the fish from the marinade and pat dry. Line a large baking sheet with parchment. Place fish skin side up on tray; bake for 10 to 12 minutes.

Sauce

  1. Place hijiki in a small bowl, add 1 cup of cold water and set aside. In a saucepan over medium heat, bring the stock to a boil with ginger. Lower heat and simmer for 5 minutes, strain, reserving stock. Add cream and soy sauce; bring to a boil. Remove from heat and set aside.

To Serve

  1. Strain the hijiki. Bring the soy – ginger broth back to a boil. To serve, divide the potato –leek mixture onto 4 large plates. Remove skin from sablefish and place fish onto garnish. Top fish with a little hijiki. With a handheld blender, froth sauce and spoon over fish. Serve immediately.

(from Rob Feenie’s Lumiere Light: Recipes from the Tasting Bar)

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