Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Miso-Marinated Black Cod with Tomato and Asparagus
A recipe for Japan fans by Takumi Murase who works at "Megu" in Gstaad.
For the marinated black cod:
| Ingredients | ||
|---|---|---|
| 4 | fillets of black cod, 140 g each | |
| 150 | sake | |
| 100 | mirin (rice wine) | |
| 100 | soy sauce | |
| 200 | white miso | |
| 1 | slice of lemon | |
- Bring sake and mirin to a boil, simmer gently for about 30 minutes.
- Add all the remaining ingredients, except the fish, mix, then leave to cool.
- Marinade the fish in the liquid for 24 hours, then rinse under cold water and pat dry.
For the miso sauce:
| Ingredients | ||
|---|---|---|
| 150 | white miso | |
| 100 | mirin | |
| yuzu zest (or lemon zest) | ||
- Bring mirin to a boil to let the alcohol evaporate.
- Add the remaining ingredients and mix, set aside to cool down and infuse.
For the tomato chutney:
| Ingredients | ||
|---|---|---|
| 250 | tomatoes | |
| 1/2 | onion, peeled | |
| 1 | handful | garlic, peeled |
| 75 | rice vinegar | |
| 50 | sugar | |
| 1 | tablespoon(s) | olive oil |
- Cut the tomatoes into small cubes and finely chop the onion. Finely grate the garlic.
- Heat olive oil in a saucepan and add tomatoes, onions and garlic.
- Place a lid over the saucepan and steam for three minutes but do not allow to catch and burn.
- Then deglaze with vinegar and add the sugar.
- Reduce the chutney by half on a medium heat, stirring constantly until there is a thick chutney consistency.
For the Okaki Asparagus:
| Ingredients | ||
|---|---|---|
| 4 | white asparagus spears | |
| 100 | water | |
| 80 | tempura flour | |
| 100 | rice crackers, crushed into crumbs | |
- Mix flour and water to a batter.
- Peel the asparagus. Take the thicker end of the stem and bend, it will snap at the perfect point removing the woody end.
- Dip in the batter, then coat the asparagus with the rice cracker crumbs. Deep fry the asparagus in oil until the coating is light golden.
- Preheat the oven to 180°C. Place the marinated cod in a baking tray and cook in the oven for 12-14 minutes until cooked through.
- Heat the miso sauce gently just before serving. Remove the fish and place on warm serving plates as required, pour the miso sauce over.
- Then arrange the tomato chutney and the crispy asparagus next to it.
