Black Cod In A Salt Crust With Green Tea Recipes
BLACK COD IN A SALT CRUST WITH GREEN TEA
Provided by Jonathan Reynolds
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with parchment. Remove skin and bones from cod steaks, cut in half and shape each half into a medallion. Place each on a 12-inch square of parchment and sprinkle with sea salt, pepper, 1/2 teaspoon green tea and 1/2 teaspoon dill. Top each with one fourth of the mushroom mixture and drizzle with 1 1/2 teaspoons sake. Fold up two opposite edges of parchment over the fish and roll to seal. Roll up ends of packet and place each packet on the baking sheet.
- Combine kosher salt, 1/4 cup green-tea leaves and the egg whites and mix with a fork until combined. Pack enough mixture around each packet to completely cover. Bake 17 minutes (if steaks are less than 1 1/2 inches thick, bake 15 minutes).
- Meanwhile, combine yuzu juice, soy and tamari sauces, dashi and oil in a bowl and stir to mix.
- Place each packet on a serving plate, crack open the salt crust and peel back the parchment. Drizzle with yuzu sauce.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 9 grams, Protein 44 grams, SaturatedFat 1 gram, Sodium 1382 milligrams, Sugar 5 grams
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