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.

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White Miso Sauternes Braised Cod Recipe

Difficulty Level: Medium
Calories: 350
Best Season: Fall, Winter
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.
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