Serves 2

Fillets of black cod are cooked here with plenty of coarsely milled black pepper so that the aroma and flavour of the black pepper sing out.

Fillets of black cod are cooked here with plenty of coarsely milled black pepper so that the aroma and flavour of the black pepper sing out.

2 artichokes
240g black cod fillets
Sea salt
Black pepper
3 tablespoons olive oil
Teriyaki Balsamico Sauce
1 pickled ginger stem
White part of scallions (spring onions) very thinly sliced lengthways
Teriyaki balsamico:
250ml balsamic vinegar
300ml chicken stock made from the bones
3 tablespoons and 1 teaspoon soy sauce
3 tablespoons and 1 teaspoon Nikiri mirin
50g granulated sugar
1 tablespoon kuzu

Put the balsamic vinegar in a pan and boil for about 20-30 minutes, or until it has reduced by about two-thirds; put the chicken stock, soy sauce, mirin and sugar in a separate pan. Heat, stirring, for about five minutes or until the sugar has dissolved; add one tablespoon water to the kuzu to make a kuzu paste. Add to the stock mixture to thicken it; add the reduced balsamic vinegar and mix well.

Steam the artichokes for 30 minutes. Peel away leaves down to the heart. Use bottom part only. Preheat oven to 400F (200C, gas 6). Sprinkle the black cod fillets with sea salt and cover with black pepper. Put the olive oil into an ovenproof frying pan and set over a high heat. Fry the fish, skin side down until crisp. Transfer to the preheated oven and bake for 10 minutes. Bring the Teriyaki Balsamico Sauce to boil, and reduce it until the sauce has a slightly thick consistency. Place the fried black cod on plates and pile the shredded white scallions on top. Add artichoke hearts and pickled ginger. Serve the Teriyaki Balsamico Sauce.

NOBU'S NOTE:

Plenty of ground black pepper should be sprinkled over the fish.

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