Spicy Marinated Cod Nobu Style

Note: The cod should be marinated in the miso paste for 48 hours – so the dish needs a corresponding lead time. Thus, absolutely fresh fish is also still in question.

For the miso sauce, bring the sake and mirin to a boil in a saucepan and make in about 15 seconds. If possible, still inflame (Bunsen burner), so that as much alcohol as possible evaporates.

Fold in the miso paste and sugar, one at a time, until both are completely dissolved. Clean and finely chop the chili peppers. Stir the chili, togarashi pepper and chili paste into the miso sauce. Chill in the refrigerator for one night.

Marinate the cod with enough miso sauce to completely cover the fish. Set aside 150 milliliters of miso sauce.

Refrigerate the fish for 48 hours with the lid closed.

A day later, remove the fish from the marinade and pat dry. Season with salt and pepper. Preheat the oven to 220 degrees. Heat the oil in a frying pan and sear the cod in it on both sides, the fish may turn a little black. Place the fish on a baking tray and cook in the oven (center) for ten to 13 minutes.

Remove the skin from the potatoes, rinse them and cook them in salted water for about 20 minutes. Drain the potatoes, steam them and press them through a potato press. Stir the squeezed potatoes and the crème fraîche. Cut the chives into fine rolls and fold in.

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