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Miso Black Cod, Nobu Style & Stir Fry Vegetables

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Miso Black Cod, Nobu Style & Stir Fry Vegetables

Seafood – Rothskitchen

  • 4 8 ounces black cod fillets
  • 3 tbsp  granulated sugar
  • 1/4 cup miso paste
  • 1/4 cup sake
  • 1/4 cup mirin

  1. Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

  2. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.3. To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

Main Course
Japanese
cod fish, Miso, Seafood

Pomegranate glazed Chicken Thighs with Avocado ranch Salad.

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Pomegranate glazed Chicken Thighs with Avocado ranch Salad.

Great for lunch or dinner – Rothskitchen

  • 6 chicken thighs, boneless & skinless
  • 4 garlic cloves, crushed
  • 1/2 tbsp cumin
  • 4 tbsp pomegranate molasses
  • 1 tbsp  olive oil
  • 1/3 cup pomegranate seeds
  • Black pepper and Salt to taste
  • Lemon juice to taste

  1. Mix the first 7 ingredients to create the chicken marinade.

  2. Add the marinade to the chicken and rub them thoroughly. Store in a ziploc bag and place in the fridge to marinate for a minimum of 1 hour. (Mine were in the fridge 4 hours)

  3. Add a small splash of oil to a lidded frying pan and place over a medium-high heat. Add the thighs to the pan when hot. Fry for 2-3 minutes on each side until golden and crisp

  4. Add the pomegranate seeds, cover, reduce heat to low and cook for another 3 minutes. Uncover and leave to rest for 3 minutes.

  5. Cut the thighs in 4-5 pieces and sit them on top of the salad, spooning over the cooking juices and the cooked pomegranate seeds.

Main Course
American
Avocados, Chicken, Pomegranate

Daffodil

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DAFFODIL – MARCH BIRTH-FLOWER
Narcissus is a genus of predominantly spring flowering perennial plants of the amaryllis family, Amaryllidaceae. Various common names including DAFFODIL, narcissus and jonquil are used to describe all or some members of the genus. Narcissus has conspicuous flowers with six petal-like tepals surmounted by a cup- or trumpet-shaped corona. The flowers are generally white and yellow, also orange or pink in garden varieties, with either uniform or contrasting coloured tepals and corona.

Violet

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VIOLET – FEBRUARY BIRTH-FLOWER
Viola is a genus of flowering plants in the violet family Violaceae. It is the largest genus in the family, containing between 525 and 600 species. Most species are found in the temperate Northern Hemisphere; however, some are also found in widely divergent areas such as Hawaii, Australasia, and the Andes. The terms viola and violet are normally reserved for small-flowered annuals or perennials, including the wild species.