Executive Chef Laurent Chancel at Cheval Blanc Randheli in the Maldives sources ingredients not only from the property's garden but from local markets and suppliers scattered in no less than 25 different countries, from France to Thailand. Here's how to make his mouthwateringly good Miso Black Cod from The Diptyque restaurant.
- BLACK COD
Black Cod Fillet: 360g
Miso Sauce: 360ml
Marinate the Black Cod for 2 to 3 days in a tightly sealed bag and keep chilled.
- MISO SAUCE
Miso Paste (Red): 1kg
Mirin (Japanese rice zine): 800ml
Carrots: 30 g
Asparagus: 4 pcs
Hajikame ( Japanese pickled ginger ): 2 pc. for garnish
- Cook the marinated Black Cod in a Salamander broiler until golden brown.
- Lightly blanch the sliced vegetables and drizzle with miso sauce.
- To finish, garnish the
dish with Hajikame.
- Main Dishes
- Total Time
- 24 minutes, 59 seconds