Serves 4
Ingredients
Saffron miso sauce
1kg miso
2 bottles white wine
75g butter
1 pinch saffron
10g salt
80g sugar
50ml sauternes
Cod
4 pieces cod, trimmed, 50g per portion
Poaching liquor for cod
100ml saffron miso sauce
350ml water
80g butter
Sauternes jelly
500ml sauternes
500ml sweet white wine
100g konjac flour
Deep fried seaweed
20g chinese seaweed
Vegetable oil
Garnishes
Edible flowers
Baby herbs
Method
Saffron miso sauce
Add saffron into white wine and reduce by half. Whisk in 1kg miso over medium heat until sauce is thick. Leave aside until sauce is slightly cooled. Whisk in sauternes and butter. Season with sugar and salt.
Poaching liquor
Take 100ml of the saffron miso, prepared as above, and mix in 350ml water and 80g butter.
Poaching cod
When temperature of poaching liquor reaches 60°c poach cod for 12 minutes.
Sauternes jelly
Bring white wine and sauternes to 90°c in a thermomix. Add 100g konjac flour until all dissolved. Ladle onto a flat tray to 1mm thick. Let jelly set. Cut into circles once cooled.
Deep fried seaweed
Heat oil to 160°c. Trim seaweed to small pieces and deep fry. Drain on kitchen towel. Crush into small pieces.
