Ingredients

• 1/4 cup sake
• 1/4 cup mirin
• 1/4 cup white miso paste
• 3 tablespoons granulated sugar
• 4 (8-ounce) black cod fillets

Directions

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.

Ingredients

• 2 cups vegetable broth
• ½ cup white wine (I used Sequoia Grove Napa Valley Chardonnay)
• 2 oranges, divided
• 2 lemons, divided
• 2 limes, divided
• 2 garlic cloves, roughly chopped
• 2 fresh dill sprigs, plus 1 tablespoon chopped dill, divided
• 1 teaspoon whole black peppercorns
• 4 (5 oz) salmon fillets, skin removed
• coarse salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon unsalted butter
• 1 tablespoon whole-grain Dijon mustard
• ½ tablespoon (1½ teaspoons) smooth Dijon mustard
• 1 teaspoon agave nectar

Directions

1. Before beginning, juice one of the oranges, one of the lemons, and one of the limes into a small bowl. Slice the remaining orange, lemon, and lime into wheels.
2. Pour the vegetable broth and white wine in a wide, shallow skillet or pot. Add the orange, lemon, and lime juices, the sliced fruit, garlic, dill sprigs, and peppercorns.
3. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 15 minutes. Remove the lemon, lime, and orange slices and dill sprigs and reserve.
4. Season the salmon with salt and pepper.
5. Add the fillets to the saute pan; the liquid should come up halfway.
6. Cover and simmer over medium-low heat (you don’t want it to boil) until the salmon is barely opaque in the center, about 6 to 8 minutes.
7. Remove the salmon and add to a large serving dish.
8. Take one cup of the poaching liquid into a separate small pot, discarding the rest of the liquid. Simmer over medium heat until it reduces by half, about 10 minutes.
9. Whisk in the butter, whole grain and smooth mustard, agave, and chopped dill.
10. Pour the mustard sauce over the salmon before serving add the reserved lemon, orange, and lime slices to the plate.

Note: You can sous video this recipe by making the sauce in advance, letting it cool and putting it in bags with the salmon; follow the remaining recipe to thicken the sauce.

Brining: You should always brine the salmon beforehand for 30 minutes to up to an hour with ¼ cup kosher salt
1-quart ice water in the fridge. Rinse thoroughly before cooking to remove the excess salt.