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Gindara Assado Em Pasta De Miso Branco E Mel De Cana Com Emulsao De Alhos Curtidos E Piparras

24 Jan Roast black cod in white miso and cane syrup paste with an emulsion of pickled garlic and red pepper pulp

Posted at 18:30h in Alaska Black Cod by
Gindara Assado Em Pasta De Miso Branco E Mel De Cana Com Emulsao De Alhos Curtidos E Piparras

Roast black cod in white miso and cane syrup paste with an emulsion of pickled garlic and red pepper pulp

Print Recipe Pin Recipe
Course Main Course
Alaska Product Alaska Black Cod
Servings 4

Ingredients
  

For the white miso and cane syrup paste:

  • 4 kilo cane syrup
  • 4 kilo white miso
  • 400 g ginger

For the pickled garlic emulsion:

  • 1200 g pickled garlic
  • ½ g xanthan gum
  • 4 dl white wine vinegar
  • 12 dl refined olive oil
  • Salt

For the gari emulsion:

  • 1200 g pink gari
  • ½ g xanthan gum
  • 4 dl gari vinegar
  • 12 dl refined olive oil
  • Salt
  • Sansho

Instructions
 

  • Clean the cod of its spine and divide into portions.
  • Caramelize the cane syrup in a pan and when dark golden remove from the heat and add the miso and grated ginger. Mix well and refrigerate for at least 24 hours.
  • Coat the portions of cod with the miso paste and leave for 12 hours. Then remove almost all the paste, leaving a thin layer around the fish.
  • Both the emulsions are made the same way: grind the garlic, or the gari, in a food processor with the vinegar, add the xanthan gum and continue blending until the xanthan gum has become hydrated and the mixture is smooth and uniform; then emulsify with the oil and season to taste.
  • Place the cod on non-stick baking parchment and drizzle with a little olive oil. Roast in the oven at 230 ºC for 5 or 6 minutes to ensure it remains moist.
  • Remove from the oven and arrange a portion on a plate. Surround with dots of the two emulsions and accompany with some red pepper pulp in vinegar.
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