Sake and Maple-Marinated Sablefish with a Hijiki – Soy Sauce

Bring sake to a boil and stir in maple syrup.

Let cool. Place sablefish fillets in a nonreactive deep dish; cover with cooled sake – maple syrup mixture and marinate for 24 hours.

Preheat oven to 375 degrees Fahrenheit. Remove the fish from the marinade and pat dry. Line a large baking sheet with parchment. Place fish skin side up on tray; bake for 10 to 12 minutes.

Place hijiki in a small bowl, add 1 cup of cold water and set aside. In a saucepan over medium heat, bring the stock to a boil with ginger. Lower heat and simmer for 5 minutes, strain, reserving stock. Add cream and soy sauce; bring to a boil. Remove from heat and set aside.

Strain the hijiki. Bring the soy – ginger broth back to a boil. To serve, divide the potato –leek mixture onto 4 large plates. Remove skin from sablefish and place fish onto garnish. Top fish with a little hijiki. With a handheld blender, froth sauce and spoon over fish. Serve immediately.