Recipe
Smoked Cod Skewers
with Miso Mayo, White Soy Sauce, and Sourdough Pearls
Ingridients:
Cod Skewers
Cod fillet (for skewering)
Oil (for pan-searing)
Butter (for searing)
White soy sauce
Miso Mayonnaise
Miso paste
Oil
2 egg yolks Lemon juice
Salt
Sourdough Pearls
Flour
Cornstarch
Baking powder
Salt
Beer
Sourdough (1 tablespoon)
Plating
Finely chopped chives
Directions
1
Cod Skewers
Cut a nice elongated piece of cod and skewer it. Pan-sear in oil, then add butter to achieve a nice crust. Brush a thin layer of white soy sauce over the fish after cooking.
2
Miso Mayonnaise
Blend miso with a little oil and 2 egg yolks until smooth. Gradually add more oil to achieve the right consistency. Season with lemon juice and salt.
3
Sourdough Pearls
Make a standard tempura batter with flour, cornstarch, baking powder, salt, and beer, adding a tablespoon of sourdough. Fry small pearls using a squeeze bottle.
4
Plating
Place the cod skewer on the plate, brush with white soy sauce, drizzle miso mayo in a zigzag pattern over the fish, and finish with sourdough pearls. Garnish with finely chopped chives.
