INGREDIENTS
200 g deboned cod fillet
1 nori seaweed sheet
1/8 cup buckwheat
1 cup potato starch
1 egg yolk
1 dash of lemon juice
1 teaspoon miso paste
salt, pepper
PREPARATION
To make the mayonnaise, whisk an egg yolk at room temperature to emulsify it. Add the miso paste, lemon juice, and salt, and blend with rapeseed oil until a mayonnaise consistency is reached. Let it cool in the refrigerator.
Toast the nori sheets over a flame and lightly toast the buckwheat in a pan. Chop the nori in a food processor. Mix the nori and buckwheat.
Cut the cod into manageable pieces. Coat in starch and double-fry in rapeseed oil. Then roll in the nori and buckwheat mixture.
Plate as desired
DRINKING RECOMMENDATION
PIERRE ZÉRO SIGNATURE CHARDONNAY - LINK