Black Cod in a Salt Crust With Green Tea

Preparation

1. Step 1

   Preheat oven to 450 degrees. Line a baking sheet with parchment. Remove skin and bones from cod steaks, cut in half and shape each half into a medallion. Place each on a 12-inch square of parchment and sprinkle with sea salt, pepper, ½ teaspoon green tea and ½ teaspoon dill. Top each with one fourth of the mushroom mixture and drizzle with 1½ teaspoons sake. Fold up two opposite edges of parchment over the fish and roll to seal. Roll up ends of packet and place each packet on the baking sheet.

2. Step 2

   Combine kosher salt, ¼ cup green-tea leaves and the egg whites and mix with a fork until combined. Pack enough mixture around each packet to completely cover. Bake 17 minutes (if steaks are less than 1½ inches thick, bake 15 minutes).

3. Step 3

   Meanwhile, combine yuzu juice, soy and tamari sauces, dashi and oil in a bowl and stir to mix.

4. Step 4

   Place each packet on a serving plate, crack open the salt crust and peel back the parchment. Drizzle with yuzu sauce.