Sake-Maple Marinated Sablefish

Sablefish

• 1 1/2 cups sake
• 2/3 cup maple syrup
• 4 fillets sablefish (each 5oz), skin on and scaled

Sauce

• 2/3 cup dark chicken stock
• 1/2 tsp. each minced ginger, minced garlic
• 1 cup heavy cream
• 1 tsp. light soy sauce or tamari
• 1 tbsp. unsalted butter

Garnish

• 2 tbsp. unsalted butter
• 1 cup diced shitake mushrooms
• 1 cup peeled and _ -inch dice yukon gold potatoes
• 3 leeks, white and light green parts only, _ inch thick rounds
• 2 cups dark chicken stock

To Make Sablefish

Bring sake to a boil in a saucepan on high heat, then stir in maple syrup. Remove from the heat and let cool.

Place sablefish fillets in a deep airtight container. Pour sake and maple syrup mixture over fish to cover. Put lid on container and place in the refrigerator to marinate for 24 hours.

Sauce

Combine stock, ginger and garlic in a saucepan on medium heat to low and simmer for about 5 minutes. Strain through a fine-mesh sieve into a clean saucepan on medium heat . Stir in cream and light soy sauce (or tamari), and bring to a boil. Add unsalted butter. Remove from the heat and set aside.

Garnish

Melt butter in a large frying pan on medium heat. Saute shitake mushrooms for about 1-2 minutes, add potatoes for about 5 minutes, or until three quarters cooked. Add leeks and 1_ cups of the stock. Season to taste with salt and freshly ground white pepper. Continue to cook for another 3 to 5 minutes, or until potatoes are soft (be careful not to overcook or potatoes will lose their shape and fall apart). The stock should be mostly absorbed and glaze the leek and potatoes. Remove from the heat and set aside.

To Finish Sablefish

Preheat the oven to 375 F. Take out Sablefish from marinade and pat dry. Place fish, skin side up, on a parchment-lined baking sheet. Bake in the oven for 10-12 minutes, or until done (flesh flakes easily).

To Assemble

Reheat potato-leek mixture with _ cup of dark chicken stock, shredded short rib meat until liquid is evaporated, season with salt and pepper and divide evenly among four large warmed plates.

Remove and discard skin from sablefish. Place a piece of fish on top of each serving. Reheat soy-ginger sauce to a simmer. Use a handheld blender to froth the broth and spoon over fish.