MISO BLACK COD
INGREDIENTS 1½ lbs black cod, skin off, and cut into 4 oz slices 2 tablespoon white miso
DIRECTIONS 1. Lay fish slices in a shallow glass or earthenware baking dish. Put white miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well. 2. Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate for 1 hour. Heat oven to 400 degrees. 3. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
1 tablespoon sake 1 tablespoon mirin 2 teaspoons soy sauce 2 teaspoons grated ginger 1 tablespoon sugar
CHEF JEFF CRUMP Chef Jeff Crump is the restaurant chef at EPOCH Bar & Kitchen Terrace located on the lobby level of The Ritz-Carlton, Toronto. Prior to opening EPOCH, he worked at several of the world’s top restaurants, including Lumière in British Columbia, Chez Panisse in California and The Fat Duck in England. He is a Canadian Slow Food pioneer and founder of Earth to Table Organic Farm, Earth to Table Bread Bar restaurants - Bread Bar. Chef Jeff’s cuisine can be described as authentic and genuinely delicious. He is the author of two cookbooks based on the eat local philosophy. At EPOCH Bar & Kitchen Terrace, Jeff celebrates Toronto with a Gastrobar fusion cuisine menu, using the diversity of Toronto and the influence of his culinary team to create a unique and flavourful seasonal menu. In the summer, guests can take a Master Class in Grilling and Forno with Chef Jeff at the EPOCH Terrace Kitchen.
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