WSVN — Fish is healthy, light and tasty and tonight’s dish comes to us from Spain. That’s what’s cooking as we grab a Bite with Belkys.

The Chef: David Rustarazo
The Restaurant: KLIMA Restaurant and Bar on Miami Beach
The Dish: Black Cod with Cabbage and Chickpeas

2 fillets of Black Cod
1 lb. White Miso
5 egg yolks
3 Tbs. sugar
20 Tbs. sake
1/2 gallon milk
1 potato (peeled and diced)
salt and pepper to taste
2 Tbs. butter
3 garlic cloves
1 vanilla bean (seeds)
3 small cabbage leaves
10 chickpeas

Method of Preparation:
– First make the marinade. Put white miso soybean paste in a bowl. Add egg yolks and blend. Pour saki in a pot and boil when it reduces down. Let it cool then add it to the miso and eggs. Blend well.

– Heat the marinade slowly over a pot of hot water about two hours. Then, take it off and blend again. Pour the marinade over filets of Black Cod. Cover and marinate in the fridge for 48 hours.

– Next we’re making a vanilla sauce. Add milk to a pot with diced potato, garlic, salt, pepper and butter. Cook on high heat for 30 minutes. When it’s done, pour it in a blender. After it’s blended, add fresh vanilla beans and blend again. Set aside.

– When the fish is ready to cook, rinse off the marinade, dry the cod filets and pop it in the oven at 400 degrees for 5 minutes.

To Plate:
– When it’s ready, Chef David removes the bones and plates with blanched chick peas, the vanilla sauce, blanched cabbage, the black cod.. and garnishes with more chick peas and olive oil.

Serving suggestion: Sauvignon Blanc

Serves: 2

KLIMA Restaurant and Bar
210 23rd Street
Miami Beach, FL 33139
rant and Bar

And for the latest and greatest on all things culinary, check out my Bite Blog.

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