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Cod with seaweed, a miso cream, pickled daikon and various preparations of dashi

This dish is made by JRE chef Timo Agterberg from Restaurant De Witte Zwaan.

Ingredients

190geel skins
20gkombu
1lfish stock
50gpeeled ginger
2units.itemsLemongrass
30gkatsuobushi
10units.itemslime leaves
red chili pepper (to taste)

Agar
Dashi

1lDashi
1.5gsantana

200gDashi
30gSushi vinegar
60gSoy sauce
60gegg white powder
180gIcing sugar
110gfish stock

200gDashi
150gfish stock
100gseaweed powder
330gtapioca flour

daikon
Sweet and sour

Mayonnaise
white miso paste

100gseaweed powder
cod loin

Olive oil
cod in seaweed
Lime zest
sea vegetables
dashi meringue
miso cream
spring onion oil

Preparation

  1. Put all ingredients in a vacuum/cooking bag except the katsuobushi and cook sous-vide for one hour at 60 degrees sous-vide.
  2. Strain through a cloth and then briefly heat with the katsuobushi.
  3. Strain again through the cloth.

  1. Use 0.9 grams of agar per deciliter of dashi, boil this for three minutes in a pan.
  2. Let it set and blend in the blender.

  1. Mix this together with the immersion blender and let it sit overnight.

  1. Mix everything in the KitchenAid until a firm egg white mass forms.
  2. Pipe small dots and dry in the oven at 70°C until completely dry.

  1. Put the dashi and fish stock in a thermoblender and blend to 70°C.
  2. Add the tapioca and seaweed powder, ensuring it becomes a homogeneous mass.
  3. Roll in foil, prick holes in it, and steam for one hour at 100°C in the oven.
  4. Let it rest overnight, slice thinly on the slicer, let it dry (not too long!), and fry it.

  1. Use a Parisian scoop to make balls from the radish.
  2. Place them in sweet and sour pickling liquid and vacuum three times.

  1. Add white miso paste to taste to the mayonnaise and mix well.

  1. Clean the cod loin, brine it for 12 hours in a dry brine.
  2. Cut into long strips, roll them in seaweed powder, stack them neatly, and roll into a roulade in foil.
  3. Freeze and cut into slices.

  1. Season the slice of cod with olive oil and lime zest.
  2. Garnish with the dashi gel, miso cream, pickled radish, dashi meringue, and finish with some sea vegetables.
  3. Pour the dashi broth around and drizzle with some spring onion oil.