Ingredients for the black cod

  • 4 black cod fillets (approx. 120 g each)

Ingredients for the glaze for black cod

  • 100 ml veal jus
  • 45 g black garlic
  • 85 g black bean paste
  • 400 ml dashi stock
  • 20 g chilli in oil
  • 50 ml marudaizu soy sauce
  • 3 g salt
  • 12 g activated charcoal powder

To prepare the glaze for black cod

Bring all of the ingredients to the boil and season with a little more salt, if necessary.

Ingredients for the leek emulsion

  • 65 g egg white
  • 25 ml sushi seasoning
  • 20 ml white soy sauce
  • 3 g salt
  • 4g XH2O
  • 150 ml leek oil

To prepare the leek emulsion

Mix together all of the ingredients except the leek oil. Then gradually whisk the leek oil into the emulsion.

Ingredients for the unagi sauce

  • 250 ml white wine
  • 250 ml mirin
  • 125 g sugar
  • 110 ml soy sauce
  • 110 ml tamari sauce
  • 1 pc kombu seaweed

To prepare the unagi sauce

Bring all of the ingredients to the boil and simmer over a medium heat for approx. 1 hr. Strain and season with a little more salt.

Ingredients for the dressing

  • 50 g smoked eel
  • fresh chives

To serve

Steam the black cod at 42 °C for 12 mins. in the Combi-Steamer. Coat with the warm glaze and place the fish in the middle of the plate. Drizzle the leek emulsion decoratively on top of the fish and add the unagi sauce. Either cut the smoked eel into small cubes or freeze it and slice it thinly using a slicer. Then drape it on the fish. Garnish with fresh chives.