Words Paul Moran, Sixty Forty, Ancient Dunes
Photo tymo creative

Black Sesame & Ginger Dressing

(Yield: approx. 1.2 litres; 6 week shelf life)

Ingredients

1 cup (225g) tahini
1 cup (225g) white miso
1/2 cup (112g) sugar
1 tbsp (11g) nutritional yeast
2 tbsp (34g) lime juice
1/2 cup (112g) pickled ginger
1/4 cup (56g) soy sauce
1/4 cup (56g) shiro dashi
2 tsp (11g) sesame oil
1/2 cup (112g) rice wine vinegar
1/2 cup (112g) sake
1/4 cup (50g) fresh ginger, peeled and chopped
5 cloves (22g) garlic

Method

1. Combine all ingredients except sesame oil in a blender.
2. Blend on high until completely smooth.
3. Slowly stream in sesame oil while blending.
4. Adjust consistency with cold water if needed.
5. Refrigerate overnight before use for best flavour development.

Black Cod with Miso, Sake & Maple (serves 4)

Grilled Over Cedar Paper with Pickled Garlic Scapes

Ingredients

1 3/4 lb (800g) sablefish (black cod) fillet, skin on
1/2 cup (120g) white miso
1/3 cup (80g) maple syrup
1/3 cup (80g) sake
3 tbsp (40g) mirin
1 tbsp (20g) soy sauce
5 oz (150g) garlic scapes, trimmed
2/3 cup (150g) rice wine vinegar
2/3 cup (150g) water
3 tbsp (40g) sugar
1 tbsp (15g) kosher salt
cedar paper or untreated cedar sheet, soaked
available at www.bccoastalgrilling.com or other online retailers
neutral oil
charcoal or wood grill preferably, or gas bbq or broiler

Method

1. Whisk together miso, maple syrup, sake, mirin and soy.
2. Coat cod evenly and refrigerate 12-24 hours.
3. Remove excess marinade before grilling.
4. Cut garlic scapes into 2-3 inch lengths.
5. Bring vinegar, water, sugar and salt to a simmer.
6. Pour over scapes and cool completely.
7. Heat grill to medium-high.
8. Lightly oil soaked cedar paper and place cod skin-side down.
9. Grill until lightly caramelized and just cooked through.
10. Serve with pickled garlic scapes.

Wild Morels & Organic Garlic en Papillote (serves 4)

Camus Farms Garlic, Cultured Butter & Herbs

Ingredients

14 oz (400g) fresh wild morel mushrooms
1 whole bulb organic garlic, separated and lightly crushed
6 tbsp (80g) cultured butter
1/4 cup dry white wine
1 tbsp sake
1 shallot, thinly sliced
1 tbsp chopped chives
1 tsp thyme leaves
sea salt
fresh cracked pepper
parchment paper

Method

1. Clean morels carefully using a dry brush.
2. Sweat shallots in half the butter over medium heat.
3. Add garlic and cook gently until aromatic.
4. Add morels and season lightly.
5. Deglaze with white wine and sake.
6. Divide mixture between parchment sheets.
7. Top with remaining butter, thyme and chives.
8. Seal parchment tightly.
9. Bake at 425°F for 8-10 minutes.

Grilled Spring Garlic & Flowering Brassicas (serves 4)

Black Sesame & Ginger Dressing

Ingredients

2 bunches spring garlic
14 oz (400g) flowering brassicas (available at farm markets, or broccolini a good substitute)
neutral oil
sea salt
black sesame & ginger dressing
toasted black sesame seeds
lime zest
tender herbs (such as chives, parsley, tarragon, dill)

Method

1. Preheat grill to high heat.
2. Toss vegetables lightly with oil and salt.
3. Grill quickly until lightly charred.
4. Arrange vegetables on a platter.
5. Spoon over black sesame dressing.
6. Finish with sesame, lime zest and herbs.