Jean-Georges steamed cod recipe

One of the benefits of being a little East of world culinary hubs is that when big name chefs come to town, local foodies get a bit more attention than the average food lover in the U.S. or Europe. This was true during the Jean-Georges Shanghai master class run by none other than Jean-Georges himself, with help from Shanghai exectutive chef Kin Lam.

Missed the class? Try this recipe Jean-Georges whipped up for the crowd and then served for lunch.

 

Cod Steamed with Shimeji Mushrooms and Miso-Yuzu Broth

Mushroom mixture

• 5 c shimeji mushrooms, woody part of stems removed
• 6 tbsp minced shallots
• 6 tbsp minced shallots
• 1 Thai chili, minced
• 1 tbsp lemon zest no pith, fine julienne
• 4 tbsp olive oil
• 1 tsp salt
• 2 tbsp fresh lemon juice
• 1 tbsp chopped thyme
• 1 tbsp chopped parsley

Sweat shallots in olive oil until soft, add mushrooms and cook covered, on low heat until tender. Mix in lemon zest and chili, then season with the salt and lemon juice. Put into pan to cool. Once completely cooled, add herbs, mix well and reserve.

Cod ingredients

• Four 6 oz cod fillets
• 2 c shimeji mix
• Olive oil, as needed
• Salt, as needed

Place 6 oz cod filet in center of saute pan and season with salt and cayenne. Top liberally with mushroom mixture, season with a little more salt and drizzle with olive oil. Steam until just cooked.

Broth

• 1 1/2 c chicken stock
• 1 1/2 c water
• 3 inch konbu, lightly toasted
• 1 green thai chili, split

Combine in pot and bring to a simmer. Remove from heat and add:

• 1/2 c bonito flakes
• 4 tbsp fresh dill, chopped

Let steep for 15 minutes, then strain the mixure. Add in:

• 5 tbsp white miso (not the sweet one)
• 2 tbsp unsalted yuzu juice

Warm as needed and keep in a coffee urn. Serve with side of wild rice. Serves four

getting there

Jean-Georges
3 the Bund, 4/F, 3 Zhongshan Dong Yi Lu, near Guangdong Lu
中山东一路3号外滩3号4楼, 近广东路
tel. +86 21 6231 7733
www.jean-georges.com