Misoyaki

• Miso Marinade:
• 1 1/4 cups white miso
• 1 cup white sugar
• 1/2 cup sake
• 1/2 cup mirin (Japanese sweet wine)
• 4 (6 ounce) fillets butterfish (black cod)
• Beurre Blanc:
• 2 1/2 teaspoons chopped shallot
• 1 bay leaf
• 4 whole black peppercorns
• 7 teaspoons white wine vinegar
• 3 1/2 teaspoons dry white wine
• 7 teaspoons heavy whipping cream
• 1 cup butter, cut into 1/2-inch pieces
• Lemon Sauce:
• lemon, juiced
• 1 teaspoon chopped fresh parsley, or to taste
• Sweet Soy Sauce:
• 1 cup soy sauce
• 1 cup white sugar

1. Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight.
2. Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
3. Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
4. Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.
5. Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.

marinade, white miso, white sugar, sake, mirin, butterfish, beurre, shallot, bay leaf, black peppercorns, white wine vinegar, white wine, heavy whipping cream, butter, lemon sauce, lemon, fresh parsley, sweet, soy sauce, white sugar

Taken from www.allrecipes.com/recipe/233143/misoyaki/ (may not work)