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Black cod with petit pois and pea shoots

Black cod with petit pois and pea shoots

  • Main
  • medium
  • 4
  • 60 minutes, plus 48 hours marinating

PT1H

PT48H

1
Place the sake and mirin in a small saucepan and burn off the alcohol by setting alight and waiting for the flames to die down. Add in the miso and sugar and stir until dissolved
  • 100g of sake
  • 100g of mirin
  • 500g of white miso
  • 50g of sugar
2
Leave to mixture to completely cool then marinate the cod for 48 hours. After 48 hours rinse the fish and dry on kitchen paper
  • 4 black cod fillets, each weighing 140g
3
To make the pea puree, bring a pot of salted water to the boil. Blanch the peas for 2-3 minutes then refresh in iced water. Reserve half for garnish. Mix the rest with the wasabi and 50 g water and blitz in a blender until smooth. Season to taste. Just before serving reheat the peas in a little butter and heat the purée
  • 500g of fresh peas
  • 10g of fresh wasabi
  • 1 pinch of salt
4
To make the pepper tuile mix all of the ingredients together and brush onto pieces of parchment paper. To cook place the pieces of parchment on the surface of the oil, as the tuiles begin to cook they will separate from the paper. Cook for 1 minute, until crispy.
  • 30g of tempura flour
  • 30g of sparkling water
  • 1 pinch of salt
  • 1 sheet of nori seaweed, finely sliced
  • Espelette pepper
5
Brush a little of the miso mix on the black cod Cook under a medium grill for 8-10 minutes until caramelised
6
To plate, place a spoon of the pea puree in the bottom of the bowl with the cod on top. Sprinkle the peas around. Place a tuile on top of the fish and garnish with pea shoots. Finish with a pinch of espelette pepper and a drizzle of extra virgin olive oil
  • 1 handful of pea shoots
  • 1 dash of extra virgin olive oil
  • 1 pinch of Espelette pepper

Ingredients

Metric

Imperial

  • Miso mix

  • Pea puree

  • Pepper tuile

  • To plate

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