International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Peanut Butter Cookies






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > seafood > pistachio miso-cured bacalhau cheeks
from Yardley, PA Courtesy Chef George Mendes at the 2012 International Restaurant and Food Service Show 1 lb fresh cod cheeks 2 oz Japanese sea salt 1 oz miso paste 4 oz pistachio paste 2 cups day-old bread, cubed and burned 1 cup kombu dashi soy sauce, to taste 1 tbsp creme fraiche 8 pieces baby red beets, roasted 2 tbsp olive oil 1 tbsp butter 2 sprigs fresh thyme 1/2 cup dashi 1 tbsp toasted coriander seeds Ajinomoto Activa (transglutaminase) Tomato confit (4 pieces per plate) 1. Cure cod cheeks Clean and dry cod cheeks. Sprinkle with sea salt. Cut piece of plastic film 12 inches by 6 inches. Combine the miso with pistachio paste. Spread a thin layer on film entire length but only three inches wide. Lay 1/2 the cod cheeks down. Dust with Activa. Next, lay the rest of the cod cheeks on top. Spread another mixture of miso and pistachio pastes over cheeks. Wrap/roll plastic wrap over top and then roll into a cylindrical shape, squeezing the ends tightly and tie fish to secure. Let cure for one hour, then rinse off miso and pistachio mixture. Pat the cheeks dry on absorbent towel. Reserve. 2. Make the burned bread emulsion Place the cubed bread in blender and add the hot dashi and soy sauce. Blend until smooth then pass through fine mesh sieve. Adjust with creme fraiche. Keep warm. Roast the baby red beets with thyme and dashi until tender. Peel off the skin using a towel then smoke the beets in woodchip-fired smoker. 3. Cook the cod cheeks Saute the cod cheeks in grapeseed oil until golden brown on either side (about one minute per side). Place on absorbent towel. 4. To finish, warm the beets in the oven and make the bread emulsion hot. Place a pool of bread emulsion in center of plate. Plate the cod cheeks on top then arrange the beets around. Serve. 5. Garnish with the petals of tomato comfit.

Pistachio Miso-cured Bacalhau Cheeks


SUBMITTED BY
list all recipes for SEAFOOD (335)
list all Japanese recipes (84)
list all recipes by DAVE (405)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: pistachio
keyword: cured
keyword: bacalhau
keyword: cheeks
ethnicity: japanese
recipes for seafood
recipes by dave
Email Address:
(posted March 8, 2012)

from Yardley, PA

Courtesy Chef George Mendes at the 2012 International Restaurant and Food Service Show

1 lb fresh
cod cheeks
2 oz Japanese
sea salt
1 oz
miso paste
4 oz pistachio paste
2 cups day-old
bread, cubed and burned
1 cup kombu
dashi
soy
sauce, to taste
1 tbsp creme fraiche
8 pieces baby red beets, roasted
2 tbsp
olive oil
1 tbsp
butter
2 sprigs fresh
thyme
1/2 cup
dashi
1 tbsp toasted
coriander seeds
Ajinomoto Activa (transglutaminase)
Tomato confit (4 pieces per plate)

1. Cure
cod cheeks
Clean and
dry cod cheeks. Sprinkle with sea salt. Cut piece of plastic film 12 inches by 6 inches. Combine the miso with pistachio paste. Spread a thin layer on film entire length but only three inches wide. Lay 1/2 the cod cheeks down. Dust with Activa. Next, lay the rest of the cod cheeks on top. Spread another mixture of miso and pistachio pastes over cheeks. Wrap/roll plastic wrap over top and then roll into a cylindrical shape, squeezing the ends tightly and tie fish to secure. Let cure for one hour, then rinse off miso and pistachio mixture. Pat the cheeks dry on absorbent towel. Reserve.

2. Make the burned
bread emulsion
Place the cubed
bread in blender and add the hot dashi and soy
sauce. Blend until smooth then pass through fine mesh sieve. Adjust with creme fraiche. Keep warm.

Roast the baby red beets with thyme and dashi until tender. Peel off the skin using a towel then smoke the beets in woodchip-fired smoker.

3. Cook the
cod cheeks
Saute the
cod cheeks in grapeseed oil until golden brown on either side (about one minute per side). Place on absorbent towel.

4. To
finish, warm the beets in the oven and make the bread emulsion hot. Place a pool of bread emulsion in center of plate. Plate the cod cheeks on top then arrange the beets around. Serve.

5.
Garnish with the petals of tomato comfit.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.