Chef Brett Cooper was nice enough to let us into his kitchen as he prepared a pairing to go with our Farmhouse Pale with Plums. What he came up with was simply delicious: local black cod atop a mix of seasonal beans with a mushroom-umeboshi stock. Here is how he put the dish together:
Local black cod is seared, then moved to the oven to finish.
In another pan he cooked a handful of seasonal beans, including Haricot Vert, Romano, Cannellini and Cranberry beans.
He added fresh shiitake mushrooms, and a stock made of mushrooms and Umeboshi – cured and pickled Japanese plums. The cured plums added a slight sweetness to balance the earthiness of the mushrooms.
The finished dish is topped with shiso leaf, to bring out even more aromatics.