Cod with miso, wild broccoli and dashi
Tillredning
Bring the mirin, sake and birch sugar to the boil, add the miso and blend in the Thermomix. Cut the cod into thin pieces and cook for around 11 minutes in the oven at 285°C. Bring the ingredients of the dashi stock to the boil, allow to boil briefly and then simmer. Garnish the blanched broccoli with sea raisins and pea sprouts and serve with the stock.
- 500 g light miso paste 75 g mirin
- 75 g sake
- 15 g birch sugar
- 240 g cod
- 250 g broccoli
For the dashi stock:
- 0.5 l water
- 75 g shiro dashi
- 50 g ginger
- 1 splash of soy sauce
- 5 mint leaves
- 3 sprigs of parsley
- 3 sprigs of sea raisins
- 1 handful of pea shoots
