Guston
White miso-marinated cod, gently caramelised in butter, served with pickled shiitake and dashi beurre blanc
Informació nutricionalper ració
1 ració ≈ 406 g
- 490 kcal
- Proteïnes: 31,9 g, 29 % de les calories
- Greixos: 21,9 g, 44 % de les calories
- Hidrats: 30,4 g, 27 % de les calories
Calculat a partir dels ingredients.
Japonesa
Sopar
Alta en proteïnes
Cita romàntica
Ràpid i fàcilIngredients13
- 300g
- 3g
- 60ml
- 60ml
- 75g
- 1cda
- 1cda
- 1cda
- 45g
- 100g
- 2ud
- al gust
- 120ml
Conté
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Passos6
Pas 1. Salt the cod
Season the cod with 3 g (1% of its weight). Wrap it tightly and refrigerate for about 45 minutes. This firms up the flesh and gives you a better shape before cutting.
bacallà frescPas 2. Boil sake and mirin
Boil the and for 1 to 2 minutes to cook off the alcohol. Let them cool down completely.
Pas 3. Mix the marinade
Mix together the white , soy sauce, lemon juice and fresh ginger. Add the cooled and and whisk together until smooth.
salsa de sojasuc de llimonagingebrePas 4. Marinate the cod
Cover the cod completely with the marinade and leave it in the fridge for 12 hours.
bacallà frescPas 5. Sear the cod
Wipe away the excess marinade from the cod. Slowly sear the fish in 30 g butter. Use enough heat to caramelize the miso, but not so much that the butter burns.
Take your time—the goal is a deep caramel crust without burning the butter.bacallà frescmantega30 g de 45 gPas 6. Finish and serve
Brush the seared cod with 15 g brown butter. Serve with seared and pickled , crispy chips, fresh chives and beurre blanc.
mantegacebollí
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