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:

Reduce white wine by ⅓.
Whisk in miso and saffron.

Sake jelly:

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.

Cod:

Divide into four even portions.
Sous vide with the saffron miso sauce at 58 degrees Celsius for 18 minutes.

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