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Sake and Maple-Marinated Sablefish with a Hijiki – Soy Sauce
Submitted by Derek Barnes 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
- Bring sake to a boil and stir in maple syrup.
- Let cool. Place sablefish fillets in a nonreactive deep dish; cover with cooled sake – maple syrup mixture and marinate for 24 hours.
- 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
- 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
- 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)
