Black Cod in a Salt Crust With Green Tea
Published January 18, 2003
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
FOR THE COD
2 12-ounce black cod steaks
Sea salt
Freshly ground black pepper
2 teaspoons plus ¼ cup green-tea leaves
2 teaspoons minced fresh dill
16 ounces mixed enoki, shiitake and oyster mushrooms, trimmed and finely chopped
2 tablespoons sake
6 cups kosher salt
4 large egg whites, beaten with a fork until frothy
FOR THE SAUCE
2 tablespoons strained yuzu juice or 1 tablespoon each fresh grapefruit and lemon juice
1 tablespoon organic soy sauce
1 tablespoon organic tamari soy sauce
1 tablespoon prepared dashi or chicken broth
1 tablespoon extra-virgin olive oil
Nutritional analysis per serving (4 servings)
27 grams carbs; 73 milligrams cholesterol; 329 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 9 grams fiber; 1383 milligrams sodium; 44 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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, ½ teaspoon green tea and ½ teaspoon dill. Top each with one fourth of the mushroom mixture and drizzle with 1 ½ 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.
- Step 2
Combine kosher salt, ¼ 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 ½ inches thick, bake 15 minutes).
- Step 3
Meanwhile, combine yuzu juice, soy and tamari sauces, dashi and oil in a bowl and stir to mix.
- Step 4
Place each packet on a serving plate, crack open the salt crust and peel back the parchment. Drizzle with yuzu sauce.
Private Notes
Comments
This reads like the egg whites and tea form a crust over the packet which does not touch the fish. I’m not sure why this is desirable or whether the cracked open crust is supposed to be eaten with the fish. I really want a photo for this one.
The salt, tea and egg white are just a crust on top of the parchment packet. The fish is salted, peppered and seasoned with a bit of green tea along with the mushrooms and sake inside the packet. The salt/green tea crust just protects the fish more while slightly adding seasoning. Throw out the crust with the parchment paper when done.