Black Cod with Creamy Mushrooms, Morel Miso Béarnaise Asparagus, and Roasted Parsnips

Crisp-Skinned Black Cod

Black cod's rich flesh stays succulent while a dry skin and steady pan heat create a crisp contrast to the mushroom cream.

Ingredients

• 4 portions skin-on black cod (sablefish), 6–7 ounces each, scaled and pin-boned
• 1 1/2 tablespoons ghee
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Pat the fish thoroughly dry, especially the skin. Refrigerate uncovered for 20 minutes while preparing the other components.
2. Season just before cooking. Heat the ghee in a large nonstick or well-seasoned skillet over medium-high heat until shimmering.
3. Lay the fish skin-side down, working in batches if necessary. Press gently with a fish spatula for the first 30 seconds, then reduce the heat to medium.
4. Cook skin-side down for 7–9 minutes, until the skin is crisp and the flesh is opaque most of the way up the sides. Turn carefully and cook another 2–5 minutes, depending on thickness.
5. Check the thickest part with an instant-read thermometer; cook to 145°F. Transfer skin-side up to warm plates and serve promptly.

Notes

• Black cod is delicate. Let the skin release naturally rather than prying it from the pan.

Creamy Mushroom and Leek Sauce

Browning the mushrooms before adding liquid builds savory depth. Leek softens into the cream, while wine and lemon keep the sauce from feeling heavy.

Ingredients

• 12 ounces mixed cremini and oyster mushrooms, thickly sliced or torn
• 1 small leek, white and light green parts thinly sliced and thoroughly washed
• 1 tablespoon ghee
• 1 clove garlic, finely chopped
• 1/3 cup dry white wine
• 1/3 cup unsalted vegetable stock
• 3/4 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1–2 teaspoons lemon juice
• 2 tablespoons chopped flat-leaf parsley
• to taste sea salt and freshly ground black pepper

Instructions

1. Heat the ghee in a wide skillet over medium-high heat. Add the mushrooms in a loose layer and cook for 6–8 minutes, stirring occasionally, until their moisture evaporates and their edges brown.
2. Reduce the heat to medium. Add the leek and a small pinch of salt; cook for 4–5 minutes until softened. Add the garlic and thyme and stir for 30 seconds.
3. Add the wine, scrape up the browned bits, and reduce by about half. Add the stock and cream.
4. Simmer gently for 5–7 minutes until the sauce coats a spoon but still flows readily around the mushrooms.
5. Stir in the parsley and lemon juice to taste. Adjust salt and pepper, and keep warm over very low heat.

Notes

• If the sauce thickens while waiting, loosen it with a splash of stock or water.

Charred Asparagus

A hot broiler blisters the asparagus while leaving the centers juicy and firm enough to contrast with the béarnaise.

Ingredients

• 1 1/2 pounds medium-thick asparagus, woody ends trimmed
• 1 tablespoon olive oil
• 1/4 teaspoon fine sea salt
• to taste freshly ground black pepper

Instructions

1. Heat the broiler to high with a rack about 5 inches below the element.
2. Dry the asparagus thoroughly. Toss with olive oil, salt, and pepper on a rimmed metal baking sheet and spread in one layer.
3. Broil for 6–10 minutes, turning once, until blistered in spots and just tender when pierced. Watch closely toward the end.
4. Serve immediately over the morel miso béarnaise.

Notes

• Thin spears may need only 4–6 minutes; start checking early.

Morel Miso Béarnaise

Morel miso adds earthy, fermented depth to a classic butter emulsion. A sharp vinegar reduction and tarragon keep the sauce lively against the fish and sweet vegetables.

Ingredients

• 3 tablespoons white wine vinegar
• 3 tablespoons dry white wine
• 1 small shallot, finely chopped
• 2 sprigs tarragon, stems and leaves separated
• 5 black peppercorns, lightly crushed
• 3 large pasteurized egg yolks
• 8 tablespoons unsalted butter, melted and kept warm, not hot
• 2 teaspoons Shared Cultures morel miso, plus more to taste
• 1–3 tablespoons warm water, as needed
• 1 teaspoon lemon juice, to taste

Instructions

1. Combine the vinegar, wine, shallot, tarragon stems, and peppercorns in a small saucepan. Simmer until about 2 tablespoons of liquid remain. Strain, pressing lightly on the solids, and let cool until warm.
2. Set a heatproof bowl over a saucepan of barely simmering water, without letting the bowl touch the water. Whisk the yolks with the reduction and 1 tablespoon warm water until pale, thickened, and leaving brief trails, about 3–5 minutes.
3. Remove the bowl from the heat. Whisk in the warm melted butter a few drops at first, then in a thin stream, until glossy and emulsified. Return briefly to the warm water bath only if necessary to maintain gentle warmth.
4. Whisk the miso with a spoonful of the sauce in a small bowl, then fold it back into the béarnaise.
5. Finely chop enough tarragon leaves to make 2 teaspoons and stir them in. Adjust with lemon juice and additional miso to taste; thin with warm water until spoonable.
6. Serve immediately, or hold for no more than 20 minutes over warm water off the heat, stirring occasionally. Do not let it simmer.

Notes

• Miso salinity varies; taste before adding any salt.
• If the sauce starts to split, whisk a teaspoon of warm water in a clean bowl and slowly whisk the broken sauce into it.

Roasted Parsnips with Smoked Mushroom Garum and Barley Koji Oil

Roasting concentrates the parsnips' sweetness and browns their cut faces. Adding garum and koji oil after roasting preserves their aroma and prevents the concentrated seasoning from scorching.

Ingredients

• 1 1/2 pounds parsnips, peeled
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon fine sea salt
• 2 teaspoons Noma Projects smoked mushroom garum, plus more to taste
• 2 teaspoons prepared barley koji oil
• 1 teaspoon lemon juice
• 1 tablespoon roughly chopped flat-leaf parsley
• to taste freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Cut the parsnips into long wedges about 1/2–3/4 inch thick at the widest point. Remove any tough, woody cores from large parsnips.
2. Toss with the olive oil, salt, and pepper. Spread on a heavy rimmed baking sheet with a flat cut side down and space between pieces.
3. Roast for 30–40 minutes, turning after about 20 minutes, until deeply golden and tender through the center.
4. Transfer to a warm bowl and gently toss with the smoked mushroom garum, barley koji oil, and lemon juice. Taste before adding more garum.
5. Scatter with parsley and serve with the browned surfaces facing up.

Notes

• Use a prepared, food-safe barley koji oil rather than improvising an unrefrigerated homemade infusion.
• Barley-derived seasonings should not be assumed gluten-free.

Overall Timing / Workflow

The parsnips and mushroom sauce tolerate a short wait. Saving the fish, asparagus, and béarnaise for the end keeps the skin crisp, vegetables bright, and emulsion smooth.

Instructions

1. 0:00 — Heat the oven to 425°F. Dry and refrigerate the fish uncovered. Prep the parsnips, mushrooms, leek, asparagus, and herbs.
2. 0:15 — Put the parsnips in the oven. Make and strain the béarnaise reduction, then melt the butter gently.
3. 0:20 — Cook the mushroom sauce. Hold over very low heat once reduced.
4. 0:35 — Turn the parsnips and start the béarnaise. Keep the finished béarnaise gently warm off the heat.
5. 0:45 — Start searing the fish. Check the parsnips and remove when tender and browned; season them with garum, koji oil, and lemon.
6. 0:50 — Switch the oven to high broil and cook the asparagus while the fish finishes. Warm the plates and loosen the mushroom sauce if needed.
7. 1:00 — Check fish doneness, finish seasoning both sauces, and plate immediately. Allow a few extra minutes for thicker fish or parsnips.

Notes

• If cooking solo, have every béarnaise ingredient measured before the final 25 minutes.

Plating

Keeping the two sauces in distinct areas lets the mushroom cream complement the cod and the tangy béarnaise season the asparagus without muddying their flavors.

Instructions

1. Spoon a broad ribbon of morel miso béarnaise slightly off-center on each warm plate.
2. Lay the asparagus diagonally across the béarnaise and arrange the roasted parsnips beside it.
3. Set the cod skin-side up on the open side of the plate. Spoon the creamy mushrooms partly over the fish and around its base, leaving some crisp skin exposed.
4. Distribute the parsley from the sauce and parsnips lightly across the finished plates and serve immediately.

Leftover Path

Separate storage protects the vegetables from the sauces and allows the delicate fish to be reheated gently.

Instructions

1. Refrigerate fish, mushroom sauce, and vegetables in separate shallow airtight containers within 2 hours. Use within 2 days for best quality.
2. Reheat parsnips in a 400°F oven until hot and their edges crisp again. Add the asparagus only for the final few minutes.
3. Warm the mushroom sauce gently with a splash of water. Nestle the fish into it, cover, and heat gently until the fish reaches 165°F; the skin will soften.
4. Make only as much béarnaise as you expect to serve. Discard sauce left on plates or held warm beyond 2 hours; it is best made fresh rather than cooled and reheated.
5. For a different second meal, flake the cod into the warmed mushroom sauce and serve over the chopped roasted vegetables.