Cod with wild garlic miso and barbecued asparagus
Item 1 of 1
- medium
- 4
- 45 minutes
To ensure the cod in this recipe has the perfect texture, chef Robin Gill salts the fish briefly before gently poaching in brown butter for a rich finish. In summer, the asparagus can be barbecued for a smoky finish, making this a perfect starter for an al fresco feast. Robin makes both the brown rice miso paste and bottarga at his restaurant for this recipe, but they can be found at specialist food stores as well.
First published in 2016
Ingredients
Metric
Imperial
Cod
- 250g of cod fillet, skinned
- 100g of rock salt
- 100g of unsalted butter, cubed
- lemon juice, to taste
Wild garlic miso
- 30g of miso paste, brown rice miso if available
- 10g of wild garlic, leaves picked and washed, reserve the flowers for garnish
- 20ml of water
- 80ml of grapeseed oil
- lemon juice, to taste
- salt, to taste
Barbecued asparagus
- 12 asparagus spears
- salt, to taste
- lemon juice, to taste
To serve
- 50g of bottarga, grated
SAVE RECIPE
Equipment
- Blender
- Thermometer
Method
1
Place the cod fillet in a dish or baking tray and sprinkle over the rock salt to cover. Leave to salt for 7 minutes
- 250g of cod fillet, skinned
- 100g of rock salt
2
Meanwhile, place the miso, wild garlic leaves and water in a blender and blitz together until smooth. Gradually add the oil while continuing to blend and allow the mixture to emulsify (as if making a mayonnaise). When fully combined, season to taste with a little lemon juice and salt
- 30g of miso paste, brown rice miso if available
- 10g of wild garlic, leaves picked and washed, reserve the flowers for garnish
- 20ml of water
- 80ml of grapeseed oil
- lemon juice, to taste
- salt, to taste
3
After 7 minutes rinse the salt from the cod under cold water and pat the fish dry with kitchen paper. Cut into 4 equal portions and set aside
4
If using a barbecue, preheat to high. Alternatively, a hot griddle pan can be used
5
To cook the cod, place the butter in a pan and cook over a high heat to create a brown butter (beurre noisette). As soon as the butter starts to foam and is lightly golden with a nutty aroma, remove from the heat and cool quickly to stop it from burning
- 100g of unsalted butter, cubed
6
Pour the butter into a wide pan (large enough to fit all 4 pieces of cod) and warm through gently to 60°C. Add the cod and gently poach for 5 minutes on each side, being careful to keep the temperature low
7
While poaching, barbecue or griddle the asparagus spears for 2 minutes until tender, turning regularly. Thinly slice the cooked spears into 2mm thick rounds and season with a little lemon juice, salt and some of the butter from cooking the cod
- 12 asparagus spears
- salt, to taste
- lemon juice, to taste
8
To serve, spoon a generous amount of the wild garlic miso into each serving dish. Drain the cod from the butter and pull apart into large flakes. Dress these with a little more salt, lemon juice and butter and add to the dishes
- lemon juice, to taste
9
Scatter over the asparagus slices and garnish with the reserved wild garlic flowers and a grating of bottarga
- 50g of bottarga, grated
First published in 2016
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