120g black cod
60g red miso
a handful of enoki mushrooms
drizzle of sesame oil
60g garlic sprouts
30g rhubarb, chopped
10g brown sugar
10g soy sauce[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]To ensure an effective infusion of flavours, the fish needs to marinate for a lengthy period. In a bowl, blend the miso, sake, 5g of brown sugar, and 120ml of water. Thoroughly immerse the cod, cover, and leave to sit for 10 hours – or overnight – in the fridge.
Peel and boil the potato for the sauce and set aside.
Preheat the oven to 180˚C. Gently dry the black cod, and bake in the oven for 12 minutes.
Whilst the fish is cooking, prepare the sauce by blending the garlic sprouts and potato with 30ml of water. Season with salt according to taste.
Sautée the rhubarb in the honey and 10g of brown sugar, deglazing with the soy sauce.
Lightly boil the mushrooms, drain, and toss in the sesame oil.
Once the black cod is ready, cover its skin with brown sugar and caramelise with a blowtorch. Place the black cod, caramelised skin facing upwards, on a bed of sauce. Decorate the plate with the rhubarb and mushrooms.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]