Ingredients:
6 Oz. Cod
Fluer De Sel
Cracked Black Pepper
Season Fish And Cook At 200 Degrees Until Tender
Miso Puree:
8 oz. Parsnip, Dice
2 oz. Sugar
3 oz. Miso
1 T. Salt
1 oz Butter
Melt butter and add parsnips and cook until slightly tender. Add remaining ingredients and cook until tender. Blend fine and reserve.
Seaweed Vinaigrette:
3 oz. Wakame Seaweed
2 oz. Dashi
½ oz. Japanese Vinaigrette
1 Tsp. Salt
1 oz. Grapeseed Oil
Combine all ingredients and blend.
Recipe Type: Authentic6 Oz. Cod
Fluer De Sel
Cracked Black Pepper
Season Fish And Cook At 200 Degrees Until Tender
Miso Puree:
8 oz. Parsnip, Dice
2 oz. Sugar
3 oz. Miso
1 T. Salt
1 oz Butter
Melt butter and add parsnips and cook until slightly tender. Add remaining ingredients and cook until tender. Blend fine and reserve.
Seaweed Vinaigrette:
3 oz. Wakame Seaweed
2 oz. Dashi
½ oz. Japanese Vinaigrette
1 Tsp. Salt
1 oz. Grapeseed Oil
Combine all ingredients and blend.
Recipe Author: Chef Angelo Sosa
Chef's Background: Angelo Sosa is an American chef who appeared on the seventh season of the Bravo reality television show Top Chef. He finished as a runner-up, losing to Kevin Sbraga.
Source: http://press.porsche.com/the_hub/pdf/Chef_Sosa_Recipes.pdf