Gindara

1 hr 30 mins
SERVERS
0%

PREP TIME

90 min

0%

COOK TIME

min

0%

TOTAL TIME

1 hr 30 mins

Ingredients

For the marinated cod:

For the misoyaki sauce:

For the sweet Brazil nuts:

Fort the apple gel:

Method

  1. 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.
     

Ingredients

For the marinated cod:

For the misoyaki sauce:

For the sweet Brazil nuts:

Fort the apple gel:

Method

  1. 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.
     

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