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Shoyu-glazed sablefish, edamame and seasonal vegetables with matsutake consomme. 4 six-oz (170 g) Sable fish filets Fish Marinade 2 cups (500 mL) dry sake 1 cup (250 mL) Japanese soy sauce (light salt) 1 cup (250 mL) Japanese mirin 1/4 cup (60 mL) Japanese organic white miso Bring sake, soy sauce and mirin to a boil and then simmer for 45 minutes until the alcohol evaporates and 2/3 of marinade is left. Take off the heat and then whisk in white miso. Cool and chill the marinade. Marinate fish for 24 hours Matsutake Consomme 1 lb (454 g) dried matsutake 4 cups (1 L) water 1/4 cup (60 mL) matsutake shoyu Salt to taste Bring dried matsutake and water to boil and simmer for 45 minutes. Strain and add matsutake shoyu and salt to taste. Cool and chill. Seasonal garnishes 24 fresh edamame, shelled Fresh matsutake, cut into small pieces Sautéed Spinach 8 oz (226 g) baby spinach 8 basil leaves 2 oz (58 g) unsalted butter 2 tbsp (30 mL) extra virgin olive oil Lemon juice, for garnish

Preheat oven to 435°F (225°C). Bake sablefish for 6 to 8 minutes, depending on thickness. Check with a cake tester to see if centre is hot.

In a small pot, simmer the Matsutake Consomme with edamame and fresh matsutake. Sauté the spinach and basil with butter and olive oil and leave in a hot pan until wilted. Distribute sautéed spinach in the centre of a bowl and slowly pour in the consomme with the edamame and fresh matsutake. Place fish on top of the spinach. Finish with few drops of fresh squeezed lemon juice.

 ??  ?? Morue Charbonnie­re, shoyu-glazed sablefish, by chef David Pan of Origo Club.
Morue Charbonnie­re, shoyu-glazed sablefish, by chef David Pan of Origo Club.

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