Miso glazed cod with wasabi and green pea mash

On the last day of this beautiful bank holiday we went for a walk on the woods. Each season has their own charm but on a day like this it is just so lovely! Again I brought my camera to take some pictures and I just wish I could have captured the beauty of the day! We did a lovely walk and stopped for a lemonade in the sunshine.

There were lots and lots of bluebells covering the ground.

06May_Bluebells

The light was fantastic and the sunshine through the trees looked very beautiful.

06May_leaves

Just in time when we came back we did a quick visit to the pub and then it was time to go home and start dinner.

I bought white miso paste and cod yesterday and wanted to make miso glazed cod. The original recipe comes from Nobu and involves black cod. I had bought cod loin and it worked really well.

Miso glazed cod, serves 2, oven on grill

  • cod loin, 500 gr 
  • 1 small bag of white miso paste
  • 2 tbsp sugar
  • 1 tbsp mirin

Mix the miso paste, sugar and mirin in a pan and stir until the sugar dissolved. Marinade the cod, for 24 hours if you have time. When it is time to cook take the cod out, spoon over as much of the marinade as possible and grill for 8 minutes and the cod will be flaky and ready to eat.

I had an order for mash potato for dinner and was thinking of how I could make it work with the miso cod.

Wasabi and green pea mash, serves 2

  • 4 white potatoes
  • 1.5 dl milk
  • 1 knob of butter
  • 1 heaped tbsp light creme fraiche
  • 3 tsp wasabi
  • 1 dl green peas

Peel and cube the potatoes, boil them for 10 minutes or until soft.

Put them through a potato ricer to get a smooth mash. Warm the milk and melt the butter in it before adding it to the mash. Add the creme fraiche and the wasabi whilst warming the peas. Add the peas to the mash.

I also did a salad to go with the fish and mash. I did an avocado dip yesterday and decided to dress the salad with what was left.

Avocado and tofu dip/dressing

  • 1 pack silken tofu 
  • 2 avocados, ripe
  • 3 cloves of garlic, crushed
  • 1 tbsp lemon juice
  • 1 heaped tsp hot sauce
  • salt & white pepper to taste

I placed all the ingredients in a blender and whizzed until smooth. I served it with crudités the day before and it also worked very well as a dressing.

The wasabi lifted the mash and made it work really well with the fish. It added a little hotness but only as a background note.

06May_MisoGlazedCod

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: