Poached Black Cod with Mustard Bread Pudding

  • Preparation Time: 30 minutes
  • Cook time: 50 minutes
  • Yield: 4 servings

Poaching Broth:

  • 1 cup Dashi, or Fish Stock
  • 1/2 cup Soy Sauce
  • 1/2 cup Mirin
  • 1/2 cup Sake, or White Wine
  • 4 slices Ginger
  • 4 Garlic Cloves, crushed
  • 2 Scallions, chopped
  • 2 Tbsp Chili Flakes
  • 2 dried Chiles
  • 4 Tbsp Sugar
  • 1/2 cup Diakon, cut into big dice

Mustard Bread Pudding:

  • 2 large Eggs
  • 1 cup Milk
  • 2/3 cup Heavy Cream
  • 1 tsp Salt
  • 1/2 tsp Black Pepper, ground
  • 1/4 tsp Nutmeg, ground
  • 3 Tbsp whole grain Mustard
  • 4 slices Sourdough Bread


Preheat oven to 350°F. Prepare the bread pudding by mixing eggs, milk, cream, salt, black pepper, nutmeg, and mustard. Cut out 4 ea. 2-inch circles out of 4 slices of bread and cut the left over pieces into small dice. Soak bread in pudding mixture for several minutes. Use nonstick cooking spray or oil bottom of muffin pan or 4 oz. aluminum cups. Lay out 4 discs of bread on the bottom of the muffin pan or aluminum cups. Fill the cups with the rest of the soaked bread dices. Bake in a double boiler covered with aluminum foil for 30 minutes.

Prepare poaching broth combining all ingredients and 8 daikon discs. Bring mixture to a boil and let it simmer for several minutes. Take daikon dices out of broth and reserve for later. Strain poaching broth with china cap, or strainer.

Poach black cod fillets in the poaching broth for 7 to 10 minutes, depending on thickness of the fillets.

To serve, place mustard bread pudding on the left of oval-shaped plate, place poached black cod in the center, and place sliced daikon topped with watercress to the right.