For the marinated codfish: 

Marinate the codfish in the misoyaki sauce at least for 12 hours.

Set aside and store vacuum-packed.

Refrigerate. 

Fot the misoyaki sauce: 

Place sake, mirin, dashi and sugar in a bowl, stir until sugar is dissolved.

Then add the shiromiso and dissolve.

Refrigerate. 

For the sweet Brazil nuts: 

Blanch the Brazil nuts in a pot with water and then slice them with the help of a mandolin.

Heat the syrup and dip the Brazil nuts in it.

Fry them in hot oil and set aside in a dry place. 

For the apple gel: 

Process the Japanese cucumber and the green apples, strain and mix the resulting liquid with the ultra-sperse until a thick gel is formed.

Set aside. 

1) Skewer the marinated cod (using 2 metal skewers) along the fillet. 

2) Once skewered, bring to the grill and cook for about 6 minutes. Ensure that its cooked evenly, has obtained a golden color and is toasted. 

3) Remove the skewers very carefully, arrange the Brazil nuts on the cod to resemble scales. 

4) On a hot plate, sprinkle the “Porcón” mushroom powder and place the cod on it. Add 3 apple gel bubbles and a spot of squid ink mayonnaise on each bubble.