Recipe by Ettore Bocchia, Executive Chef at “Grand Hotel Villa Serbelloni” in Bellagio, on Como lake. Ettore launched in 2002 the first Italian menu of molecular cuisine. He is the creator of 7 new techniques, including ice cream cooled with liquid nitrogen and frying in sugars. In 2004 he obtained his first Michelin star.
Ingredients for four people
For the marinade:
Sake, 120g
Mirin, 130g
Sugar, 225g
Light miso, 300g
Bonini condiment Vivace, 150g
Black cod, 4 fillets (about 800g)
Baby carrots, 8
Broccoli, 1
Snap peas, 4
Tropea onion, 1
Extra virgin olive oil, as needed
Salt, as needed
Method
Make the marinade by heating the sake in a saucepan, flame it and combine all the other ingredients. Let it boil for 1 minute and cool. Portion the black cod, put it in a container with the marinade for 3 days.
Remove the fillets from the marinade, put in the oven at 200° for 15 minutes.
Steam the vegetables and brown them in a pan with olive oil, season with salt and serve.
