Trumpet Mushroom Miso–Basted Black Cod with Brussels Chips and Mushroom Garum Delicata

Trumpet Mushroom Miso–Butter Black Cod

Black cod stays succulent while its surface browns. Adding the miso butter over low heat gives the fish a deeply savory coating without scorching the miso.

Ingredients

• 4 portions skin-on black cod (sablefish), 5–6 ounces each, pin bones removed
• 1 tablespoon ghee
• 3 tablespoons unsalted butter, softened
• 1½ tablespoons Shared Cultures trumpet mushroom miso
• 1 teaspoon fresh lemon juice
• 1–2 tablespoons water, as needed
• to taste fine salt and freshly ground black pepper

Instructions

1. Pat the fish very dry. Season with pepper and only a light pinch of salt, since the miso will supply most of the seasoning.
2. Mash the softened butter with the mushroom miso.
3. Heat the ghee in a large nonstick or well-seasoned skillet over medium-high heat. Add the fish skin-side down, pressing gently for the first 20 seconds so the skin makes good contact.
4. Cook for 5–7 minutes, until the skin releases easily and the flesh is opaque partway up the sides. Turn carefully and cook for 1–2 minutes to lightly color the flesh.
5. Reduce the heat to low and let the pan cool briefly. Add the miso butter and 1 tablespoon water. Tilt the pan and spoon the foaming butter over the fish for 2–4 minutes, adding a splash more water if the miso begins sticking or darkening.
6. Cook until the thickest part reaches 145°F and the flesh separates into moist flakes. Transfer carefully to warm plates. Stir the lemon juice into the pan juices and spoon a little over each portion.

Notes

• Use two skillets if necessary; crowded fish will steam rather than brown.
• If the miso butter becomes oily or too concentrated, swirl in a teaspoon of warm water at a time over low heat.

Sautéed Black Trumpet Mushrooms

Cooking away the mushrooms' moisture before adding butter concentrates their woodland flavor and keeps the topping from watering down the fish.

Ingredients

• 8 ounces fresh black trumpet mushrooms
• 1 tablespoon ghee
• 1 medium shallot, thinly sliced
• 1 tablespoon unsalted butter
• 1 teaspoon fresh lemon juice
• 2 tablespoons roughly chopped flat-leaf parsley
• to taste fine salt and freshly ground black pepper

Instructions

1. Split the trumpets lengthwise to check for grit. Brush clean or rinse briefly in several changes of water if sandy, then drain and dry thoroughly.
2. Heat the ghee in a wide skillet over medium-high heat. Add the mushrooms and cook for 4–6 minutes, stirring occasionally, until their released moisture has evaporated.
3. Reduce the heat to medium, add the shallot, and cook for 3–4 minutes until softened and the mushrooms are glossy with lightly browned edges.
4. Lower the heat and add the butter. Toss for another minute, then finish with lemon juice, parsley, salt, and pepper. Keep warm briefly while the fish finishes.

Notes

• If fresh trumpets are unavailable, use 1 ounce dried black trumpets, soaked in warm water until pliable, rinsed carefully, and squeezed dry. Their texture will be softer and less expansive.

Crisp Brussels Sprout Chips

Separated leaves roast quickly into a mixture of crisp, browned edges and tender green centers, providing contrast to the buttery fish.

Ingredients

• 1 pound large Brussels sprouts
• 1½ tablespoons olive oil
• ¼ teaspoon fine salt, plus more to taste
• ½ teaspoon finely grated lemon zest

Instructions

1. Heat the oven to 425°F. Trim the Brussels sprouts and peel off the leaves, trimming the base again as needed to release more. Save the tight cores for another meal.
2. Wash the leaves if needed and dry very thoroughly. Toss with the olive oil and salt, then spread in a loose single layer on one or two sheet pans.
3. Roast for 8–14 minutes, tossing once and checking frequently after 7 minutes. Remove crisp leaves as they finish; the edges should be browned, not black, with some green remaining.
4. Toss with the lemon zest and taste for salt. Leave uncovered until serving so the leaves stay crisp.

Notes

• Crowding traps steam. Use a second tray rather than piling up the leaves.

Roasted Delicata Squash with Mushroom Garum

High-heat roasting caramelizes the squash while leaving the skin tender. Mushroom garum adds savory depth after roasting, where it can season the squash without burning.

Ingredients

• 2 medium delicata squash, about 1½–2 pounds total
• 2 tablespoons olive oil
• 2 teaspoons Noma Projects mushroom garum, plus more to taste
• 1 teaspoon unseasoned rice vinegar
• 1 tablespoon chopped flat-leaf parsley
• to taste fine salt and freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Scrub the squash, halve lengthwise, and scoop out the seeds. Cut into ½-inch-thick crescents, leaving the skin on.
2. Toss with the olive oil, pepper, and a small pinch of salt. Arrange flat on a large sheet pan without overlapping.
3. Roast for 25–30 minutes, turning after about 15 minutes, until the cut surfaces are browned and the flesh is tender but still holds its shape.
4. Mix the mushroom garum with the rice vinegar. Drizzle over the hot squash and toss gently. Taste before adding more garum or salt, then scatter with parsley.

Notes

• Garum salinity varies; start with the measured amount and add a few drops at a time.
• Check the garum and miso labels if serving someone who must avoid gluten.

Overall Timing / Workflow

The squash sets the pace, while the mushrooms can wait briefly. Cooking the fish and Brussels leaves last keeps the fish juicy and the leaves crisp.

Instructions

1. 0:00 — Heat the oven to 425°F. Clean the mushrooms, prepare the squash, and begin separating the Brussels leaves.
2. 0:15 — Put the squash in the oven. Finish drying and oiling the Brussels leaves, mix the miso butter, and pat the fish dry.
3. 0:25 — Turn the squash and begin sautéing the mushrooms.
4. 0:30 — Put the Brussels leaves on the upper oven rack and begin searing the fish. Rotate the vegetable trays if they brown unevenly.
5. 0:38 — Check and remove crisp Brussels leaves. Finish the mushrooms and hold them over very low heat or off heat.
6. 0:40–0:45 — Finish basting the fish, dress the roasted squash with garum, and plate immediately.

Notes

• Allow roughly 50–60 minutes total, including preparation. Oven capacity and fish thickness may shift the final few minutes.

Plating

Keeping the vegetables in distinct clusters preserves their textures, while the mushrooms and miso butter remain concentrated around the fish.

Instructions

1. Place a portion of black cod toward the top of each warm plate and spoon a little miso butter pan sauce around it.
2. Pile the sautéed black trumpets over and alongside the fish, leaving some of its browned surface visible.
3. Arrange the delicata crescents in one section and a loose mound of Brussels chips in another. Keep the chips away from pooled sauce and serve immediately.

Leftover Path

Gentle reheating protects the fish, while separate dry-heat reheating restores some crispness to the vegetables.

Instructions

1. Refrigerate leftovers within 2 hours in separate airtight containers. Use the fish and mushrooms within 2 days and the vegetables within 3 days.
2. Reheat fish and mushrooms covered in a 300°F oven with a small splash of water until the fish reaches 165°F; avoid prolonged heating.
3. Reheat squash and Brussels leaves separately at 400°F, checking the leaves after 3 minutes and removing them as soon as crisp. The squash will take about 8–12 minutes.
4. Alternatively, flake the chilled fish and combine with the squash and mushrooms over dressed greens; add the Brussels leaves just before eating.