Gindara

• 1 Portion of marinated cod
• 5 gr Sweet Brazil nuts
• 2 gr “Porcón” powdered mushrooms
• 12 gr Apple gel
• Squid ink mayonnaise

For the marinated cod:

• 600 gr Clean codfish (10 portions of 60 gr)
• 150 gr misoyaki sauce

For the misoyaki sauce:

• 100 gr Shiro miso
• 30 ml Mirin
• 20 ml Sake
• 10 ml Dashi
• 20 gr White sugar

For the sweet Brazil nuts:

• 200 gr Brazil nuts
• 300 ml simple syrup
• Vegetal oil

Fort the apple gel:

• 3 Green apples
• 10 gr “Ultra-sperse”
• 1 Japanese cucumber

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. Preparation and Serving: 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.