[Yields 4 portions]

INGREDIENTS [For the mushrooms]

5 cups Shimeji mushrooms, woody part of stems removed

6 T shallots, minced

1 Thai chili, minced

1 T lemon zest no pith, fine  julienne

4 T olive oil

1 t salt

2 T fresh lemon juice

1 T chopped thyme

1 T chopped parsley

METHOD

Sweat shallots in olive oil until soft; add mushrooms and cook covered, on low heat until tender. Mix in lemon zest and chili, then season with the salt and lemon juice. Put into pan to cool. Once completely cooled, add herbs, mix well and reserve.

INGREDIENTS [For the cod]

4 6-oz cod filets

2 cups Shimeji mix

Olive oil, as needed

Salt, as needed

METHOD

Place 6 oz cod filet in center of sauté pan and season with salt and cayenne. Top liberally with mushroom mixture. Season with a little more salt and drizzle with olive oil. Steam it until just cooked.

INGREDIENTS [Broth]

1 1/2 cups chicken stock

1 1/2 cups water

3 inch x 3 inch konbu, lightly toasted

1 green Thai chili, split

METHOD

Combine in a pot and bring to a simmer. Remove from heat and add:

INGREDIENTS

1/2 cup bonito flakes

4 T fresh dill, chopped

5 T white unsweetened miso

2 T unsalted yuzu juice

METHOD

Let ingredients steep for 15 minutes, then strain. Mix in white miso and yuzu. Warm as needed. Serve with a side of wild rice.

INGREDIENTS [Wild rice]

1 cup wild rice

3 T shallot, minced

1 T olive oil

7 1/2 cups chicken stock

1 t salt

METHOD

Sweat shallots in olive oil until tender and add rice; stir to mix well. Add chicken stock and bring to simmer. Cover and cook until rice is tender. Season with salt and reserve in liquid.

ASSEMBLY

1 1/2 cups rice    

3 T butter

2 T parsley, chiffonade

Salt and white pepper to taste.