White Miso Sauternes Braised Cod Recipe

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.

White Miso Sauternes Braised Cod Recipe

Difficulty Level: Medium
Calories: 350
Cooking Time: 45 min

Ingredients:

  • 500g cod fillet
Sake jelly:
  • 1l sake
  • 500 ml mirin
  • 20 g gelatine
Miso sauternes sauce:
  • 250 ml sauternes
  • 400 g white miso
  • 1 pinch saffron

Instructions:

 

Miso sauternes:
  1. Reduce white wine by ⅓.
  2. Whisk in miso and saffron.
Sake jelly:
  1. Reduce 500ml sake by ½ and burn off the alcohol.
  2. Add in the rest of the sake and mirin.
  3. Soak gelatine in ice water for 5 minutes.
  4. Mix gelatin in while mirin and sake still warm.
  5. Pour into siphon.
  6. Charge with 1 soda charge and chill.
  7. Spary onto tray. Leave to set. Then cut into cubes.
Cod:
  1. Divide into four even portions.
  2. Sous vide with the saffron miso sauce at 58 degrees Celsius for 18 minutes.

You might be interested:

Lobster with Vanilla Sauce, Sreen Pea Mousse and Black Caviar

An exquisite harmony of flavors, this dish pairs tender lobster with a silky vanilla-infused sauce, balancing the natural sweetness of...
Read More >>

Smoked Chanterelle and Porchini Salad with Garlic Chips and Thyme Oil

Smoked Chanterelle and Porcini Salad with Garlic Chips and Thyme Oil is a celebration of rich, earthy flavors that truly...
Read More >>

Grilled Seafood Risotto

This grilled seafood risotto combines ocean flavors with creamy rice, featuring marinated salmon, sautéed onions, Arborio rice, white wine, and...
Read More >>
Be inspired by the success stories of the world's top chefs:

Artak Sarkysyan

  • Armenia
Nestled in the picturesque Armenian highlands, Tatevatun Restaurant in Halidzor offers guests an authentic dining experience surrounded by nature’s beauty....
Read More >>

Tomoyuki Hayashi

  • New York, USA
Chef Tomoyuki Hayashi is a master of Edomae sushi with nearly three decades of experience in New York. Formerly the...
Read More >>

Vitaliy Voronchikhin

  • Chisinau, Moldova
For chef Vitaly Voronchikhin, borders exist only on maps. A culinary explorer, he blends Mediterranean vibrance, Middle Eastern spice, and...
Read More >>