INGREDIENTS:4 7-oz. pieces of black cod fillet
30 oz. mirin (rice wine)
15 oz. white wine
6 oz. shallots
2 oz. parsley stems
8 oz. shelled edamame (fresh soybeans)
12 oz. parsnips
12 oz. celery root
6 oz. Yukon Gold potato
1 oz. white truffle
3 oz. Plugra butter
2 oz. olive oil
2 oz. peanut oil
8 pieces of chiveDIRECTIONS:Marinate cod by placing it in medium mixing bowl and covering with 15 oz. of mirin. Cover with plastic wrap and refrigerate for 12 hours.
Peel parsnips. Cut ends off and chop into 2 inch pieces. Put in a small roasting pan and toss with 2 oz. extra virgin olive oil. Place in 400°F oven for 30 minutes. Peel celery root. Cut into 2 inch pieces and boil for 20 minutes. Peel Yukon Gold potato and cut into 2 inch pieces and boil for 20 minutes. Slice truffle as thin as possible. Add all vegetables and truffle together and put through food mill. Scrape all the mixture through with the rubber spatula.
In heavy bottom saucepan, add chopped shallots, parsley stems and white wine. Reduce to 1 oz. Add remaining mirin and reduce by one half. Over low heat, whisk in butter. Steam edamame.
Heat saute pan and add peanut oil. Place cod in gently, and caramelize lightly on one side. Turn cod in pan gently and cook for an additional 30 seconds. Place on cedar plank. Place cedar planks into preheated 400°F oven for 8 minutes. Heat parsnip puree in sauce pan and stir with rubber spatula until hot.
Place parsnip puree in center of plate. Ladle 2 oz. sauce into each plate. Sprinkle liberally with edamame. Place black cod directly on top of parsnip puree. Stick 2 chives directly into parsnip puree. Serve. SERVINGS:4 servingsFrom:Chef Mich'l Castino, Pacific East, Amagansett, N.Y.
