Michael Mina Restaurant
Bellagio, Las Vegas
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
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Pan-Seared Sea Scallops with a Champagne Truffle Cream
Wilted Butter Lettuce and Generous Shaving of Pink-Veined Italian White Truffle
White truffles are very perishable and very delicate with an intense perfume reminiscent of earth, garlic, shallot and grana cheese. This gem arrived just a few days before our holiday party from my friends at Gourmet Attitude in NYC.
I wrapped the truffle in a paper towel and refrigerated it, in a large glass jar with fresh eggs. My house guests were treated to a special breakfast the morning after our party – poached eggs intensely flavored with truffle! The musky aromas penetrate through the egg shells, and after a simple 3 minute poaching… et voilà heavenly truffle eggs! The tip I learned from the truffle experts at Gourmet Attitude – to eschew standard wisdom and never store truffles in rice as it will dry them out. Store them with fresh eggs and extend the party into the next day.
Pan-Seared Sea Scallops with a Champagne Truffle Cream was the first course in our 5-course holiday dinner earlier this week. Champagne/Truffles/Scallops – a fantastic way to begin an elegant holiday feast.
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Pan-Roasted King Salmon with White Truffle Cream
Farmers Market Wild Arugula, Heirloom Baby Cherry Tomatoes, Avocado
Pine Nuts, French Lentils, Meyer Lemon Vinaigrette
Inspired by a trip to the Farmers Market, fresh king salmon was pan-roasted and served over organic French lentils seasoned with just a kiss of my Meyer Lemon Vinaigrette along with wild arugula, irresistible baby cherry tomatoes, lightly toasted pine nuts, and avocado.
The sauce is made with La Tartufata blended with creme fraiche which added a velvety nuance to the dish. A preserved truffle product from Gourmet Attitude, La Tartufata is an earthy intense white truffle cream. This dinner was a delightful marriage of earth, garden, and sea. It’s the third in a series of three meals, each featuring one of the preserved truffle goodies in the “Trio Boutique.” We especially liked dipping the little heirloom tomatoes in the truffle cream sauce…
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A Sweet & Savory Dinner ~ Featuring Truffle Honey
Pan-Seared & Roasted Pork Loin Wrapped in Bacon
Demilune of Baked Butternut Squash & Apple with Truffle Honey & Rosemary
Sauteed Purple Cabbage with Truffle Honey, Balsamic Vinegar, Caraway Seeds
My generous friends at Gourmet Attitude in NYC, purveyors of fresh truffles and fine truffle products, sent a gift box called the “Trio Boutique” containing three jars of fancy truffle products ~ truffle honey, truffle carpaccio, and white truffle cream. Merci and Grazie! We thought it would be fun to cook three separate dinners, each featuring one of these preserved truffle goodies.
For the first truffle dinner, lean and mild pork loin was enhanced with thick smoky bacon. Nutty butternut squash was baked with gala apple and laced with truffle honey, rosemary and butter. Then for contrast, purple cabbage was sauteed with onion and butter, flavored with balsamic vinegar and toasted caraway seeds, finished with truffle honey. This rather common combination of pork, apples, and cabbage was elevated by the truffle honey and the pretty demilune squash presentation with a rosette of colorful cabbage. It’s a meal that exemplifies uncomplicated effortless elegance.
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Wild-Caught Fresh Black Cod
Stuffed with Fresh Black Winter Truffle
Crispy Rice Paper Wrapper
Truffle Oil/Truffle Flecks
This is special. An elegantly dressed all-green salad and a big, yeasty Champagne were its only accompaniments. The heady truffle with its unforgettable aromas, greatly affecting the mind and the senses, is purported to have aphrodisiac qualities. Would you consider serving fish sticks on Valentine’s Day?
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