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Miso-glazed black cod - day 2

Miso-glazed black cod - day 2

I am not sure I realized what a commitment this black cod experiment was going to be. Here I am, planning to go out around dinner time, so I had to make my day 2 version and eat a late lunch/early dinner… linner. Luckily, black cod is amazing so I win either way.

So my pops was worried that the marinade may contain an acid, which would cook the fish in the fridge. It doesn’t seem to. The glaze/marinade/whatever it is contains sugar, white miso, sake and mirin. Mirin is a sweet rice wine. I checked around for a few other recipes and they are all the same as the Epicurious one except they only call for 24 hours of marinade. Here’s the recipe that someone posted for Nobu’s famous version of the dish.

Does it taste better day 2? I think so. One problem with the fish may be that I am grilling it instead of broiling it. I am scared of the drawer broiler in my kitchen. I also updated yesterday’s salad dressing. With the same base as yesterday, I added a bit of balsamic vinegar and honey to the dressing and onion to the salad. I think the grapefruit juice needs a bit of balsamic to compete with the olive oil.

Miso-Glazed Black Cod

Miso-Glazed Black Cod

I never had black cod before I moved to LA and lunched at Beacon in Culver City. My sister found and made this recipe for miso-glazed black cod after I went on and on to her about what an amazing dish it is. Now Beacon is closed and I am without anywhere for my black cod fix (and tiny pickles for that matter). I decided to make it the other night, but it calls for marinading the cod in the sauce for three days! Keeping fish in the fridge for three days sounds gross, but it is in the recipe so it has to be right, right? Since I have just my little tummy and .9 lb of black cod, I decided to marinade it and pull a piece out to cook every day. I have no idea what this will prove, but it gives me a fun activity for the next 3 days.

For tonight’s meal, I also made a little salad with spring mix, grapefruit, avocado, and tomato. I have long been embarrassed about my lack of knowledge about salads so I finally watched the salad videos on Rouxbe.com. Based on what I learned, I made a little vinaigrette with 1 part grapefruit juice, 3 parts olive oil, shallots, salt and pepper. Delicious! Stay tuned for day one and a half.

sole menuireI was excited for all the good eats I would have in Cannes, but so far I have been pretty disappointed. Besides the fact that I can barely afford to eat here on my work per diem, I have eaten most of my meals on the floor in front of the giant touch wall I am setting up in the Palais. Granted, the sandwiches from the cart out front are not too shabby, but I want to eat in this town for reals.

After a relatively bad day where we all missed our chance to get sandwiches for dinner, I found myself walking back to the hotel at 10 PM with no dinner plans. I decided this was my moment to really live it up. I found a fancy looking restaurant and ordered Sole Meunière, which I have been wanting to try since reading Julia Child’s description of arriving in France and tasting her first French meal.

It arrived whole: a large, flat Dover sole that was perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley on top. The waiter carefully placed the platter in front of us, stepped back, and said: “Bon appètit!

I closed my eyes and inhaled the rising perfume. Then I lifted a forkful of fish to my mouth, took a bite, and chewed slowly. The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter. I chewed slowly and swallowed. It was a morsel of perfection.

I can’t say I ate it slowly, but it sure was delicious. Simple and delicate and lemony with just a touch of fried skin. Perfection! This was a real French restaurant. I wanted just a glass of wine with the fish so I randomly ordered something. “Oh no,” the waitress said. “Wrong wine,” and she brought me the perfect rosé. I finished with a crumble aux pomme. I didn’t know apple crumbles were French, but when a French person says crumble it sure sounds French.

cannes michelle

I am near the beach. Not at the beach.

I took a break out on the terrace and tried to get me in a picture with the pretty beach that is 100 yards from where I am working all day. Looks nice, no? Those are the red carpet steps from the film festival right behind me. After Saturday, I should be able to visit the beach after all.

seafood assorment

Seafood Assortment - Before & After

The review I found for this restaurant in Cannes, where I am working for the next 2 weeks, said it had “Clams, praires, palourdes.” The Google translation for that was “clams, clams, clams.” I figured I had to try a restaurant with 3 different words for clams. Looking around, everyone was eating the seafood assortment so I ordered it as well. The assortment had no description, but what arrived was a platter of large snails, raw oysters, raw clams, langostinos, prawns and small snails. I was tentative at first, but the meal was delicious. I especially liked the large snails. I got up to my elbows in the seafood while capoeiristas performed out front. I resisted the urge to jump in the roda with them and enjoyed a fine French meal.