RECIPE
BLACK COD GRATIN WITH MISO BÉCHAMEL
Hokkai Kitchen shares one of their favourites: Gindara Miso Gratin.
Black cod, vegetables, and miso béchamel-simple, refined, and irresistible.
Ingredients
Ingredients:
2 fillets of black cod in miso
250 g new potatoes
100 g Brussels sprouts
20 ml sunflower oil
1 clove garlic, finely chopped
½ green courgette, in cubes
½ yellow courgette in cubrs (or use more green courgette)
10 baby corn cobs
For the Miso Béchamel:
20 g butter
20 g flour
200 ml soya milk
40 g miso
Method
Defrost the black cod in the fridge, or in its sealed packaging submerged in cold water.
Prepare the miso béchamel. Melt the butter in a saucepan over medium heat. Add the flour and cook for 2 minutes. Gradually pour in the soy milk while whisking continuously until fully incorporated. Stir in the miso paste and set aside.
Bring 1 litre of water with 10 grams of salt to the boil in a pan. Cook the baby potatoes for 12–15 minutes until tender. Remove with a slotted spoon and set aside. Add the Brussels sprouts to the boiling water and cook for 2 minutes, then drain.
Preheat the oven to 180 °C and prepare an oven dish.
Heat the sunflower oil in a wok over low heat and fry the garlic for 2 minutes. Add the Brussels sprouts, new potatoes, green courgette, yellow courgette, and baby corn, and stir-fry for 2 minutes over medium heat.
To Finish
Spoon the vegetables into the oven dish and roast for 10 minutes. Place the black cod on top of the vegetables and spoon over the miso béchamel. Increase the oven temperature to 220 °C and roast for a further 10 minutes.