Miso-Glazed Black Cod

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Wolfgang Puck

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Ingredients

1 cup Miso Marinade (recipe follows)

1/2 cup Sesame-Miso Vinaigrette (recipe follows)

2 ounces Asian Vinaigrette (recipe follows)

2 scallions, cut into fine julienne

1/4 cup carrot, cut into fine julienne

3 ounces micro pea shoots

8 pieces black cod, about 2 ounces each

1/2 cup soy sauce

1 cup red miso paste

1 cup mirin

3/4 cup sugar

10 cloves garlic, smashed

12 ginger rings (� inch), smashed

1/2 bunch green onions, smashed

2 egg yolks

2 tablespoons Dijon mustard

2 garlic cloves

1/4 cup pickled ginger

1/4 cup red miso paste

1/4 cup white sesame seeds, toasted

2 tablespoons ginger vinegar

1/2 cup rice vinegar

2 cups peanut oil

2 tablespoons sesame oil

1 teaspoon togarashi spice

1 cup ginger vinegar

1 tablespoon chili oil

1 cup peanut oil

1 teaspoon salt

1 teaspoon freshly ground white pepper

2 tablespoons black and white sesame seeds, toasted

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