Hokkai at Home: Seasoned black cod with mashed potatoes
Product used in this recipe
Introduction
Home cook Quan made a beautiful creation with Gindara no Kirimi (black cod), string beans and mashed potatoes. Our black cod fillets are not seasoned yet and very tasty with just salt and pepper, but Quan took the fish to a higher level. Don't be put off by the number of ingredients; this recipe is very easy to make.Preparation
- Defrost the Gindara no Kirimi in the refrigerator or in cold water for half an hour.
- Boil three potatoes in a pan until they are soft (15 - 20 minutes).
- Fry the flat beans in a heated frying pan with olive oil. When the beans start to turn brown, lower the heat and leave them for about 15 minutes until they are al dente. Flip them over regularly. Meanwhile, you can prepare the black cod fillets.
- Wash the cod fillets with some water, pat them dry and sprinkle them with salt, pepper, cumin powder and ground cumin. Then bread the two fillets with breadcrumbs.
- Fry the breaded fillets in a heated pan with olive oil. Fry each side for 2 minutes over a medium heat until the skin is golden brown and crispy.
- Check whether the potatoes are soft and drain the water. Add cream, milk and butter to the pan. Warm up over medium heat and mix it with a hand mixer. Add salt and pepper to your liking.
- To make the saikyo miso paste, place the sake, mirin and sugar in a small saucepan. Heat the pan over medium heat, add the saikyo miso and mix everything. Garnish the plate with the saikyo miso paste and use it as a sauce for extra flavour.
- Add the raw pak choi to the plate. If you want to eat it al dente, fry the pak choi for one or two minutes in a pre-heated pan.
- Enjoy a delicious black cod fillet with mashed potatoes, string beans and pak choi. Meshiagare!
