INGREDIENTS:4 7-oz. pieces of black cod fillet 30 oz. mirin (rice wine) 15 oz. white wine 6 oz. shallots 2 oz. parsley stems 8 oz. shelled edamame (fresh soybeans) 12 oz. parsnips 12 oz. celery root 6 oz. Yukon Gold potato 1 oz. white truffle 3 oz. Plugra butter 2 oz. olive oil 2 oz. peanut oil 8 pieces of chiveDIRECTIONS:Marinate cod by placing it in medium mixing bowl and covering with 15 oz. of mirin. Cover with plastic wrap and refrigerate for 12 hours. Peel parsnips. Cut ends off and ...
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