Michael Mina Restaurant
Bellagio, Las Vegas
and
The Black Cod with Black Truffle Dashi
Nestled within the luxurious Bellagio resort in Las Vegas, the Michael Mina restaurant offers an exquisite dining experience that reflects the Chef’s commitment to culinary innovation and top-notch service. Boasting an upscale atmosphere, the restaurant’s interior design is chic and contemporary, creating a stylish backdrop for a most memorable meal.
Chef Mina is renowned for his modern take on American cuisine. He often combines classic flavors with a fresh perspective, resulting in dishes that are both sophisticated and approachable.
The Miso Black Cod with Aromatique Vegetables and Black Truffle Dashi is a superb dish in true Michael Mina style, an elegant presentation with dashi poured at the table.
Black cod is glazed with a miso-based marinade. The fish has a delicate, buttery texture and rich umami flavor. It is broiled to perfection and the result is a beautifully caramelized exterior with a slightly crispy texture and a lusciously moist and flaky interior. The sweet and savory miso glaze not only enhances the natural sweetness of the black cod but also imparts a unique depth of flavor to the dish.
Black truffle dashi adds a layer of sophistication, a heady aroma, and a sumptuous touch. The dish showcases the culinary artistry of balancing flavors and textures while highlighting the natural qualities of the black cod.
Michael Mina Restaurant and My Black Cod Recipe
The Wines
Frank Family Vineyards 2021 Carneros Chardonnay
A bright and balanced wine with vibrant aromatics of baked apple, white nectarine, and toasted oak. A lively entry of tropical fruit and citrus expands with notes of rich lemon curd and brioche bread pudding. Ample yet refined, this unmistakable Carneros wine finishes with a refreshing wave of acidity.
Opus One 2016 A Napa Valley Red Wine
The 2016 Opus One is remarkably elegant and bright offering sumptuous aromas of fresh red and blue fruit, baking spices and vanilla, and a delicate fragrance of spring florals. The initial bouquet is augmented by more nuanced notes of sage, rosemary, and black olive. Juicy flavors of black cherry, blackberry and cassis flood the palate and creamy, fine-grained tannins deliver a delightfully round structure. Harmonious and lively, the flavors linger to create an enduring finish with touches of dark chocolate and espresso.
The Starters and Appetizers
LOBSTER GNOCCHI ~ Black Truffle Butter, Chive, Celery Root, Vacche Rose Parmesan Reggiano
GRILLED OCTOPUS ~ Saffron Potato, Cardamon Zhug, Celery, Wild Rocket
The Entrées
14 oz. NEW YORK STRIP ~ Red Wine Shallot Butter
ROASTED MAGIC MUSHROOMS ~ Parmesan Espuma, Toasted Pine Nuts
BOLINAS BLACK COD ~ Kyoto Miso, Aromatique Vegetables, Black Truffle Dashi
The Black Cod Re-Creation At Home
Just imagine my delight when the Black Cod I ordered at Michael Mina came served on the same set of Portuguese dinnerware I had at home!
The Costa Nova Portugal pearl collection was inspired by the richness of 18th and 19th century European ceramics. The round shapes, beautifully embossed with a beaded edge were reinvented to create a new classic concept, bringing a touch of European traditional elegance to the table.
Broiled Miso Black Cod
Whisk together equal parts white miso, granulated sugar, and sake. Marinate black cod fillet in miso mixture for 30 minutes at room temperature. Place fish on a broiler pan wire rack. Spoon a little extra marinade over the top of the fish then broil until well-caramelized and the fish is hot and cooked through. The second rack away from the broiler seems to give the best results.
Aromatique Vegetables
shiitake mushroom caps, sliced
spinach
beet greens, chopped
Cook shiitakes in a bit of olive oil, add some water while cooking to make sure the shiitakes are soft and tender. Season lightly with salt and pepper.
Cook spinach in a very small amount of olive oil until wilted.
Cook beet greens by adding a small amount of minced garlic to olive oil, then add beet greens, cook until tender.
Gently combine vegetables.
Black Truffle Dashi
A surprising good shortcut to making Black Truffle Dashi is to heat 2 cups of filtered water in a small sauce pan and add 1 teaspoon of Hondashi (bonito soup stock) granules. Stir to dissolve granules then whisk in 1 1/2 teaspoons of truffle oil, 1 1/2 teaspoons of dark soy sauce, and 1 1/2 teaspoons of brown sugar. Immediately remove from heat.
To Serve
Place aromatique vegetables in the bottom of the serving bowl. Top with black cod. Pour hot black truffle dashi around the fish. Garnish with scallions curls. Serve with homemade Egyptian flatbread.
Thank You
Extending a very special thank you to my dear friend FA
for the extraordinary evening of food and wine! 🥩 🥘 🦞🍷
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Brezza’s Pan-Seared Fish, Black Rice, Lobster Butter
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