Recipe: Local Black Cod Chris Crary

In 2006, we were to Hyde to go to dinner. In fact, most of us do not Hyde then the top of the Hollywood nightlife is difficult to 22 hours before the famous Club on Sunday SBE reborn as Hyde Sunset Kitchen + Cocktails by Beast get in new large space on the Sunset Strip. Customizing the one hand, we would still go over cocktails for cooking, if not for the way the staff there: Chris Crary, Top Chef and former assistant with proven modern California cuisine. You can also reminded Whist, trained to produce ingredients for a strong selection of light meals in front of the Viceroy Hotel in Santa Monica, where he used the restaurant. We can serve the same devotion Hyde, will be the very small dishes such as black cod with local soufflé sushi rice and miso cauliflower puree, expected. And if Crary shared the recipe that you can have a house Hyde-inspired dishes, the chances of a Lohan with her drastically dinner.

Local Cod Black
(Serves 4)

Marinated Cod
Ingredients

• 4 servings 6 ounces of cod
• 10 grams of garlic
• 10 g of minced ginger
• 10 grams of chopped lemongrass
• ½ cup mirin
• ½ cup of water
• ¾ cup of brown sugar
• 1 cup miso paste
• 1 jalapeño, cut in half along

Instructions

1. Put all ingredients in a saucepan. Bring to a boil and simmer 5 minutes, stirring constantly.
2. Remove and discard the jalapeno.
3. Stir the mixture in Vitaprep, blender or food processor and marinate the cod for 24 hours.
4. Is performed cod Bake for 5 minutes or until it is in an oven at 425 degrees.

Miso cauliflower puree
Ingredients

• 1 large cauliflower, cut into cubes
• 1 yellow onion, sliced
• 2 tablespoons miso paste
• 1 cup heavy cream
• 2 tablespoons butter

Instructions

1. Mix all ingredients except the miso paste in a pot. Simmer covered about 20minutes/until cooked and tender cartridge.
2. Once the mixture and add the miso paste in a blender or Vitaprep cooked.

Puffed rice
Ingredients

• Sushi rice 1 cup
• 2 cup water
• 2 sheets nori
• 20 grams togarashi

Instructions

1. Combine give rice and water in a saucepan and simmer until it is cooked. Approximately 20 minutes. While rice is cooking, toast the nori sheets on the stove, until crisp and dry.
2. A crisp turn, grind nori spice grinder until it is almost a powder. In Nori togarashi.
3. After the rice perfectly cooked, the rice is (placed above the furnace) on a baking sheet and dry rice again spread. After the rice is dried and cured until puffy, fried for about 7 seconds in oil at 400 degrees. After the rice has been burned, and seasoned with nori powder togarashi.

Flat Assembly

Put the cauliflower puree on the plate with a spoon. Then, the upper oven is cod. Garnish with puffed rice, kumquat and micro shiso.