Honey Caramelized Cod with Miso Artichoke Purée and Hazelnuts
Rated 5.0 stars by 1 users
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.
Ingredients
Purée:
- 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
Cod:
- 300 g cod fillet, cut into portions
- 2 tsp honey
- Neutral cooking oil
Mushrooms:
- 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
To Serve:
- Mushrooms, finely sliced
- Fresh thyme
- Dried mushroom powder
Directions
Purée:
Preheat the oven to 200°C.
- Peel and cut the Jerusalem artichokes. Place them in lemon water as you go to prevent browning.
- 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.
- 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.
Cod:
Preheat the oven to 50°C.
- Glaze the cod fillets with honey on one side.
- 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.
- Place the cod in the oven until the center reaches 42°C.
Mushrooms:
Heat oil in a pan over high heat.
- Add the mushrooms and hazelnuts and cook until golden brown.
- Add the butter and fresh thyme, cooking until the butter has browned nicely.
- Season with salt and a squeeze of lemon juice.
Plating:
Place the purée on the bottom of a warm plate.
- Top with the honey caramelized cod fillet.
- Add the mushrooms, hazelnuts, and browned butter.
- Finely slice additional mushrooms and place on top.
- Finish with a sprinkle of dried mushroom powder.