Lemon-Miso Lingcod with Butter Braised Fennel & Snap Peas

Lemon-Miso Lingcod with Butter Braised Fennel & Snap Peas Recipe

This dish is the perfect compliment to Giant Jones Belgian-Style Tripel!

Lemon-Miso Lingcod with Butter Braised Fennel & Snap Peas | Sitka Salmon Shares

Prep time: 5 min
Cook time: 10 min
Total time: 35 min
Serves: 2


Ingredients

  • Fish:
  • 2 (3.5 ounce) lingcod fillets
  • 2 teaspoons white miso
  • 1/4 teaspoon crushed white pepper
  • 2 thin slices of lemon, halved (if cooking sous vide)
  •  
  • Butter Poached Seasonal Veggies:
  • 1 pint snap peas, de-stringed and halved
  • 1 medium fennel bulb (6.5 ounces), cored and thinly sliced
  • 1/2 stick unsalted butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper (optional)
  • Juice of 1/2 lemon (about 2 tablespoons)
  • Fennel pollen (the fronds of the fennel bulb), for garnish

Directions

Miso Rub

Rub 1 tsp white miso on each portion of lingcod and sprinkle with crushed white pepper.

If cooking sous vide, place half a lemon slice on each side of fish, place portions in bag; remove air with water displacement method and cook at 106° F for 25 minutes.

If braising, let fish rest in miso for 20-30 minutes at room temperature.

Poach Veggies

Melt butter in frying pan over medium heat. Just as it starts to foam, add sliced fennel and salt. Toss to combine, then cover and cook 90 seconds.

Remove lid, add peas, toss to combine, then cover and cook 90 seconds.

Vegetable should be tender crisp; stir in crushed red pepper, then remove vegetables to plates with a slotted utensil leaving as much butter in the pan as possible.

Braise Fish

If braising, place fish in pan, cover, turn to heat to medium-low, and cook 3-4 minutes. Fish should be just tender, yet not quite flaking (106° F at thickest part). Place cooked fish atop plated vegetables, discarding lemon slices if used.

Make Lemon-Butter

Whisk lemon juice into butter let if pan, bring to a simmer over medium heat. Turn off heat, tilt pan slightly and whisk to emulsify. Pour hot lemon-butter over fish. Garnish with fennel pollen.

Pairings

Beer pairing: Belgian-Style Tripel (Giant Jones Tripel) or German-Style Wheat Beer (Giant Jones Pale Weizenbock)

Wine pairing: Brianna (American Wine Project Summerland) or Grüner Veltliner


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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