Cook and Drink

Marinating is such an interesting way of preparing food. It can be used to make food (meat) softer, to add flavour or colour, it can be acidic, it can be enzymatic, sometimes it requires only a few minutes, sometimes it takes days.

One of our favourite recipes by Antonio Carlucci is a salad made with maitake, fresh scallops, crab and shrimps. It’s an amazing result, with lots of pleasant flavours, also thanks to the cilantro, dill and parsley. Part of the fun is that the scallops are not seared but prepared with a marinade of lemon, a process that takes a few minutes only.

In this case we want to add flavour (and a bit of colour) to already very tasty cod. The duration depends on the shape of the fillet, in our case it was 30 minutes. You will taste delicious cod with a touch of umami and sweetness and you will smell the aromas of the marinade. The pickles will give the dish a crunchy and briny touch.

Wine Pairing

We enjoyed a glass of our favourite sake: Junmai Taru Sake as produced by Kiku-Masamune. The sake is matured in barrels made of the finest Yoshino cedar, which is reflected in its aroma and flavor. The sake will clear your palate and allow for the more intense taste of the marinated cod.

If you decide to pair the dish with a white wine, then we suggest an aromatic, fresh and fruity wine, with aromas of citrus and apple. The wine should be uplifting and juicy with a light character.

What You Need

• Fillet of Cod
• 1 tablespoon of Miso
• 1 tablespoon of Mirin
• ¼ tablespoon Soy Sauce (preferably with less salt)
• ½ tablespoon of Rice Vinegar
• 1 teaspoon of Mustard
• 1 teaspoon of Sesame Oil
• Pickled Cucumber

What You Do

1. Combine miso, mirin, soy sauce, rice vinegar, sesame oil and mustard. Be careful with the soy sauce, you’re looking for a balanced mixture.
2. Dry the cod and leave to marinate in the mixture for 30 minutes.
3. Transfer the cod without excess marinade and fry in a warm pan until done.
   • The fish should be opaque and flaky. Its internal temperature 60 – 63 °C or 140 – 145 °F
   • The sugars in the marinade burn easily, so the pan shouldn’t be too warm.
4. Serve on a warm plate with the pickles.

Variations

You can also prepare this dish with haddock (although it’s perhaps too delicate), ling or pollack.
If you want a spicier marinade, then add grated fresh ginger. Crushed cilantro seeds will add more depth to the taste.