Robin Gill’s Cod With Wild Garlic Miso & Barbecued Asparagus

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To ensure the Norwegian 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.


The asparagus can also be barbecued for a smoky finish, making this a perfect starter for an al fresco feast.

Ingredients
For the cod:
• 250g of cod fillet, skinned
• 100g of rock salt
• 100g of unsalted butter, cubed
• lemon juice, to taste

For the 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

For the barbecued asparagus: 
• 12 asparagus spears
• salt, to taste
• lemon juice, to taste

To serve:
• 50g of bottarga, grated

Method
Place the cod fillet in a dish or baking tray and sprinkle over the rock salt to cover. Leave to salt for 7 minutes.
2 Meanwhile, place the miso, wild garlic leaves and water in a blender and blitz together until smooth.
3 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.
4 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.
If using a barbecue, preheat to high. Alternatively, a hot griddle pan can be used.
6 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.
Pour the butter into a wide pan (large enough to fit all 4 pieces of cod) and warm through gently to 60°C.
8 Add the cod and gently poach for 5 minutes on each side, being careful to keep the temperature low.
9 While poaching, barbecue or griddle the asparagus spears for 2 minutes until tender, turning regularly.
10 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.
11 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.
12 Dress these with a little more salt, lemon juice and butter and add to the dishes.
13 Scatter over the asparagus slices and garnish with the reserved wild garlic flowers and a grating of bottarga.

Recipe courtesy of Robin Gill, originally published on Great British Chefs

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Author: The Wordrobe

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