Busters Recipes

Poached Alaska Black Cod with Mustard Bread Pudding
Serves: 4

Ingredients:
BLACK COD:
4 Alaska Black Cod fillets (approx. 6 oz. each), skin removed
8 - 1 1/2" daikon discs, sliced 1/4" thin (for garnish)
1 cup watercress, picked for leaves only (for garnish)

POACHING BROTH:
1 cup dashi, or fish stock
1/2 cup soy sauce
1/2 cup mirin
1/2 cup sake, or white wine
4 slices ginger
4 garlic cloves, crushed
2 scallions, chopped
2 tbsp. chili flakes
2 dried chiles
4 tbsp. sugar
1/2 cup daikon, cut into big dice

MUSTARD BREAD PUDDING:
2 large eggs
1 cup milk
2/3 cup heavy cream
1 tsp. salt
1/2 tsp. black pepper, ground
1/4 tsp. nutmeg, ground
3 tbsp. whole grain mustard
4 slices sourdough bread, or any leftover bread

Directions:
Preheat oven to 350°F. Prepare the bread pudding
by mixing eggs, milk, cream, salt, black pepper,
nutmeg, and mustard. Cut out 4 ea. 2-inch circles
out of 4 slices of bread and cut the left over
pieces into small dice. Soak bread in pudding
mixture for several minutes. Use nonstick cooking
spray or oil bottom of muffin pan or 4 oz.
aluminum cups. Lay out 4 discs of bread on the
bottom of the muffin pan or aluminum cups. Fill
the cups with the rest of soaked bread dices.
Bake in a double boiler covered with aluminum foil for 30 minutes.

Method: Prepare poaching broth combining all
ingredients and 8 daikon discs. Bring the mixture
to a boil and let it simmer for several minutes.
Take daikon discs out of broth and reserve for
later. Strain the poaching broth with china cap, or strainer.

Poach black cod fillets in the Poaching Broth for
7 to 10 minutes, depending on thickness of the fillets.

To Serve: Place Mustard Bread Pudding on the left
of oval-shaped plate, place poached black cod in
the center, and place sliced daikon topped with watercress to the right.

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