Cod a la Piastra with Gingered Tamari Shitaki and Chive Tubettini

An Eric Ripert inspired flavor combination, faithfully executed in a quasi l'Italiano Nouvelle cuisine interpretation (let's call it New American herein). In other words, Italian cooking surface, Nouvelle flavor clarity. This one was aimed at my wife's palate, straightforward flavor components that resound individually complementary notes.

From gastronomic guesswork

The prepation was on a smooth grilling stone at about 375F surface temperature with a thin coating of grapeseed oil. The cod was given a sqeeze of lemon and a splash of white wine vineger and seared. The mushrooms were cook alongside with fresh grated ginger, minced garlic, and tamari. The tubetini was sepately boiled in sea salted water, then tossed with Giachi Primolio olive oil and chives. The cod was finished with shaved fresno and serrano chile (using a mandoline to make these nearly transparently thin). This dish was amazing, the chiles did not overpower, and the chive pasta was an essential note in the flavor profile. Can't wait to make this one again. A note on ingredients: the fish came from Seafood Landing, the pasta from Carbone's Deli in North Denver, and the Giachi from the Truffle.