Grilled cod with pickled elderflower and umami glaze

Name: Grilled cod with pickled elderflower and umami glaze
Ingredients: 1 units.items Onion; 500 ml ramen base stock; 4 beef demi-glace; 15 g dried black trumpet mushrooms; 100 ml Saké; 1 chicken garum; 50 g dark soy sauce; 1 barley miso; 1 purée of 50/50 soaked plums and black garlic; 1 units.items sheet of dried seaweed; 4 units.items cod; 300 ml umami glaze; 1 pickled elderflower; beurre noisette; fennel tops

Taste nature in the broths and sauces from Salsus.Made by the best chefs of Norway.

Ingredients

1units.itemsOnion

500mlramen base stock

4beef demi-glace

15gdried black trumpet mushrooms

100mlSaké

1chicken garum

50gdark soy sauce

1barley miso

1purée of 50/50 soaked plums and black garlic

1units.itemssheet of dried seaweed

4units.itemscod

300mlumami glaze

1pickled elderflower

beurre noisette

fennel tops

Preparation

Caramelize the onion in a little neutral oil in a heavy-bottomed pan.
Add everything except the seaweed and bring to a boil.
Let this steep for about 30 minutes on low heat, adding the seaweed for the last 5 minutes.
Season with salt and strain into a cool bowl, making sure to press the solids through as well.