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:
Skewer the marinated cod (using 2 metal skewers) along the fillet.
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.
Remove the skewers very carefully, arrange the Brazil nuts on the cod to resemble scales.
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.