I would highly recommend WHITE MISO SAUTERNES BRAISED COD. It’s not that often once can get a recipe from a chef with 2 Michelin stars, jury member of Canadian Master-Chef show and an owner of the extremely popular Bo Innovations in Hong-Kong.
The appearance of the dish is deceiving, making you believe it’s a dessert. It will definitely touch your feelings. And will dramatically change your perception of food for sure. Believe me.
Please welcome, White Miso Sauternes Braised Cod Recipe
- 500g cod fillet
- 1l sake
- 500 ml mirin
- 20 g gelatine
- 250 ml sauternes
- 400 g white miso
- 1 pinch saffron
- Reduce white wine by ⅓.
- Whisk in miso and saffron.
- Reduce 500ml sake by ½ and burn off the alcohol.
- Add in the rest of the sake and mirin.
- Soak gelatine in ice water for 5 minutes.
- Mix gelatin in while mirin and sake still warm.
- Pour into siphon.
- Charge with 1 soda charge and chill.
- Spary onto tray. Leave to set. Then cut into cubes.
- Divide into four even portions.
- Sous vide with the saffron miso sauce at 58 degrees Celsius for 18 minutes.
There are the things that happen when they are supposed to. And you can do nothing to change the pace of life, to speed up growing up or to slow down the time spent with the person loved. There is a time for everything. It is a special skill just to give up to the pace, to enjoy life and only rarely adjust its direction.
I was sitting on a summer terrace of a cosy small restaurant Bo Innovation lost among skyscrapers and was thinking about the consequence of the events that brought me here.
My friend chef Jaakko Sorsa told about this splendid place and its marvellous chef. I replied usual “thank you” and forgot about this. Later, a Chinese friend of mine brought me here for a lunch. She introduced me to the hero of this philosophical essay.
But to be honest, if Gregoire Michaud hadn’t called Alvin in my presence, you would have never seen this WHITE MISO SAUTERNES BRAISED COD Recipe.
And this is all because there is a time for everything.
And you know, the funniest thing is that I’m writing now this in a restaurant of Alvin’s good friend, at the other end of the world. And I would like to thank him, because I’m not sure I would be here but for him.
Because there is a time for everything. And I never know, where this chain of friendship and hand shaking will bring me the next time.