Dashi Poached Cod over Edamame Purée

 Dashi Poached Cod over Edamame Purée 

2 Servings | 30-minute Prep Time | 25-minute Cook Time

Ingredients

2 Cod Fillets

Salt

½ of a Fresh Lemon, sliced paper-thin, with seeds removed

For Dashi:

4 cups Filtered Water

¼ piece of Kombu Seaweed

1 ½ Tbsp Bonito Flakes (katsuobushi)

For Poaching Liquid:

2 cups Dashi

1 cup Filtered Water

1 cup Sake

2 tsp Crushed Pink Peppercorns

½ of a Fresh Lemon, sliced

1 Bay Leaf

For Edamame Purée:

1.5 cups Edamame, shelled

Salt

Juice from ½ of a fresh lemon

Instructions

For Dashi:

Soak kombu in 4 cups of filtered water in refrigerator for at least 30 minutes (overnight is preferred).

Over low heat, bring kombu in water to a simmer (about 10 minutes).  Do not let it boil, or the flavor will be too strong. Remove kombu from water just before boiling and add bonito flakes to water. Bring to a boil, then immediately remove from heat and let infuse for 7-10 minutes. Strain bonito flakes from dashi. Set aside and let cool.

 

For Edamame Purée:

In large saucepan, cover edamame beans with water. Season with salt. Bring to a boil over high heat, then immediately drop heat to low, cover and simmer until tender, about 6 minutes.

Add beans to blender using slotted spoon. Add a quarter of the liquid from the pan to the blender. Add lemon juice. Blend until smooth, adjusting with additional water until the proper consistency.

 

For Poaching the Cod:

Prepare cod by patting dry and seasoning with salt. Let the fish sit out on the counter for 10 minutes.

Combine all poaching liquid ingredients into medium saucepan, heat until the lemons start to move around the pan, and you begin to see a small amount of steam rolling off the top. Do not boil or simmer.  There should not be bubbles. Heat the poaching liquid until it reaches 140°F.

Gently slide the fish into the pan, skin-side down. The liquid should be enough to cover the fish. Poach until flaky, about 7-10 minutes depending on the size of your fillets.

Remove the fish using a slotted spoon and let rest.

 

Plate fish over edamame purée and top with thinly sliced lemon.

Serve on its own or with rice on the side.