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Grilled black cod fillet atop truffled peas with pancetta. The whole dish is topped with some grilled porcinis and a pinch of fennel pollen. Presented on a biodegradable palm leaf plate.
($22) – On this platter cured mackerel, albacore tuna, black cod, branzino and scallops that have been cured in the Hoof’s own chorizo spice mix are served with pickled cipollini onions. All the fish present are from Hooked.
Leftover Black Cod Kasuzuke, rice with gomashio and sakura zuke stars, two edamame gyoza with soy sauce fish container, my favorite soy-braised mushrooms with snipped green onion, simmered kabocha with spicy daikon radish sprouts tucked into the corner
Readying the lines and baiting the hooks, soon to be going to sea.
What would your life be like if you fished for a living?
Steamed hoisin glazed black cod served in a lemon miso butter sauce. This was quite a lovely piece of the buttery fish. Served just cooked and flaking into silky sheets at the press of a fork. The bite sized piece was so cute. (on the lunch menu)
No doubt as to what this dish is because Amelia always orders it if it's on a menu.
Murata was excellent as always and I really need to make it a point to go there more often. I think it is by far the best Japanese restaurant in Portland.
The Assorted Appetizer Plate was filled with fried and braised items including a miso marinated piece of black cod (or more likely sable fish), a piece of simmered kobacha squash cut into the shape of a leaf, a skewered shrimp mousse ball covered in once crisp (but rather stale and almost damp) rice crackers, fried green bean pod filled with shrimp mousse, fish cake medallion with a chestnut core, and finished with feathery thin shaved fried parsnip chips.
Although I'll confess that taking pictures of my courses sometimes (not always) results in slightly cooler offerings of consumption, the plate's contents were pretty lukewarm/chilly when they arrived at the table. My dining companions were first to note this with their plates. I suspect that the amount of time required to compose each item, then gently position them in an aesthetically pleasing manner was the downfall of this particular course. It was certainly beautiful, but the lack of freshness - in particular with the saddened state of the shrimp mousse croquette - lessened its overall impact.
Seafood (prawns cod snapper blackcod halibut) in White wine Bouillon Base, YUMMY.....
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Sablefish congregate as the Oceanic Explorer manipulator (right) reaches toward an Aquadopp acoustic Doppler current profiler instrument during recovery operations in Barkley Canyon axis, 5 May 2014.
Credit: Ocean Networks Canada
A black cod looks on as ROPOS lifts a hydrophone during recovery operations in the axis of Barkley Canyon, 29 May 2012. (Depth: 986m)
Credit: CSSF/NEPTUNE Canada
Black cod done with the classic miso glaze. A nice rendition of it - I liked the grilled method (added a nice caramel/burnt texture I couldn't get at home in the toaster oven).
Filled with fried and braised items including a miso marinated piece of black cod (or more likely sable fish), a piece of simmered kobacha squash cut into the shape of a leaf, a skewered shrimp mousse ball covered in once crisp (but rather stale and almost damp) rice crackers, fried green bean pod filled with shrimp mousse, fish cake medallion with a chestnut core, and finished with feathery thin shaved fried parsnip chips.
Although I'll confess that taking pictures of my courses sometimes (not always) results in slightly cooler offerings of consumption, the plate's contents were pretty lukewarm/chilly when they arrived at the table. My dining companions were first to note this with their plates. I suspect that the amount of time required to compose each item, then gently position them in an aesthetically pleasing manner was the downfall of this particular course. It was certainly beautiful, but the lack of freshness - in particular with the saddened state of the shrimp mousse croquette - lessened its overall impact.