For the cod marinade
- 400g Alaska pollock (black cod filet)
- 400g miso soup
- 50g sake
- 50g mirin
- 60g dark miso
Procedure
In a saucepan, remove the alcohol from the sake and mirin, then add the miso soup, bring to a boil, and allow to cool. Cut the cod into 4 100 g fillets and soak them in the liquid for 24 hours.
After this time, drain and dry them. Strain the marinade, put the dark miso in a saucepan, toast it and add the marinade a little at a time until you obtain a smooth, thick mixture.
To cook the cod
- 150 g of cleaned Jerusalem artichokes
- 80 g of daikon
Procedure
Steam the Jerusalem artichokes and blend with oil, vegetable broth, and more oil until you obtain a smooth cream. Clean and cut the daikon into 0.5 cm cubes and season with oil, salt, and pepper.
Glaze the cod with the cold mixture and bake in the oven at 160°C for 3 minutes. Finish cooking using the grill setting on the oven, placing the dish at least 20 cm from the grill.
Dish composition
- 100 g curly escarole, cleaned
- Bronzed fennel
Procedure
Sauté the curly escarole in a pan with oil and salt. Proceed with plating by mirroring the Jerusalem artichoke cream, then arrange the daikon to form a crown and place the escarole in the center; lay the cod on top of the other ingredients and finish with the bronzed fennel and a few drops of extra virgin olive oil.
