07 May Confit Wild Alaskan Gindara with miso beurre blanc

This recipe gently confits wild Alaskan gindara, pairing it with seasonal vegetables and a delicate miso-enriched beurre blanc, highlighting the creativity and flavor of locally sourced ingredients.

Confit Wild Alaskan Gindara with miso beurre blanc

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Course Main Course

Alaska Product Alaska Black Cod

Servings 2 personas

Ingredients

  

For the gindara

• 200 g wild Alaskan gindara
• 40 ml extra virgin olive oil
• 5 g thyme
• 5 g rosemary
• 1 cayenne pepper optional

For the vegetables

• 40 g zucchini
• 40 g asparagus
• 40 g snow peas
• 40 g carrot
• 40 g broccoli
• 2 baby corn cobs

For the fish fumet

• 500 g rock fish
• 100 g onion
• 15 g garlic
• 100 g leek
• 100 g fennel
• 30 ml olive oil

For the miso beurre blanc

• 300 ml fish fumet
• 200 ml cream
• 100 ml white wine
• 40 g miso paste
• Salt and pepper to taste

Instructions

 

• Prepare the fumet: roast the rock fish in the oven at 200 °C for 20 minutes.
• In a pot, sauté the onion, garlic, leek, and fennel with the olive oil. Add the roasted fish and cover with water. Cook for 20 minutes and strain the broth.
• For the beurre blanc, separately reduce the white wine, cream, and fumet until each has reduced by about half.
• Combine the three reductions and add the miso paste. Adjust seasoning with salt and pepper and keep warm.
• Cut the vegetables into even pieces and blanch them for about 90 seconds in boiling water. Cool quickly in ice water, drain, and reserve.
• Confit the wild Alaskan gindara in the olive oil with the thyme, rosemary, and cayenne at 80 °C for about 5 minutes.
• Add the vegetables to the beurre blanc and cook for 1 minute so they absorb the sauce.
• To plate, first arrange the vegetables with the sauce and place the confit gindara on top.

Notes

Wild Gindara recipe from the restaurant Jacqueline for Wild Week 2025.