Honey Caramelized Cod with Miso Artichoke Purée and Hazelnuts

Servings

4

The sweet, caramelized cod is perfectly complemented by the savory miso artichoke purée, while toasted hazelnuts add a delightful crunch. It’s a beautifully balanced dish that feels both luxurious and comforting, making it perfect for any occasion.

Honey Caramelized Cod with Miso Artichoke Purée and Hazelnuts

Ingredients

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    • 200 g Jerusalem artichokes, peeled and cut into smaller pieces
    • Lemon juice (for the water)
    • 1 tbsp neutral cooking oil
    • 1 + 1 tbsp butter
    • 1 heaped tbsp miso paste
    • 100 ml milk
    • 2 tsp hazelnut oil
    • Salt

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    • 300 g cod fillet, cut into portions
    • 2 tsp honey
    • Neutral cooking oil

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    • 1 large handful shimeji mushrooms
    • 1 large handful hazelnuts, peeled
    • 1 small handful fresh thyme
    • 3 tbsp butter
    • 1 tbsp lemon juice
    • Salt
    • Neutral cooking oil

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    • Mushrooms, finely sliced
    • Fresh thyme
    • Dried mushroom powder

    Directions

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      1. Preheat the oven to 200°C.

      2. Peel and cut the Jerusalem artichokes. Place them in lemon water as you go to prevent browning.
      3. Drain the artichokes, place them on a baking tray, and season with a little salt. Drizzle with oil and add 1 tbsp butter to the tray. Roast in the oven until soft and golden brown.
      4. Transfer the artichokes to a blender, add the miso paste, 1 tbsp butter, milk, and hazelnut oil, then blend until very smooth. Cover and set aside.

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      1. Preheat the oven to 50°C.

      2. Glaze the cod fillets with honey on one side.
      3. Heat oil in a hot pan and place the cod fillets honey-side down. Cook until caramelized, then remove and place on a baking tray.
      4. Place the cod in the oven until the center reaches 42°C.

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      1. Heat oil in a pan over high heat.

      2. Add the mushrooms and hazelnuts and cook until golden brown.
      3. Add the butter and fresh thyme, cooking until the butter has browned nicely.
      4. Season with salt and a squeeze of lemon juice.

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      1. Place the purée on the bottom of a warm plate.

      2. Top with the honey caramelized cod fillet.
      3. Add the mushrooms, hazelnuts, and browned butter.
      4. Finely slice additional mushrooms and place on top.
      5. Finish with a sprinkle of dried mushroom powder.