• Ingredients

  • Pear Hollandaise:
  • 3 egg yolks
  • 100 ml reduction (white wine, pear vinegar, spices)
  • 25 ml pear vinegar
  • 170 g clarified butter
  • 5 tbsp. pear purée


Mix together all of the ingredients well and marinate the fish in the mixture for 12 minutes.Take the fish out of the marinade. Boil the marinade until the salt and sugar have dissolved and then leave to cool.Use a mandolin to cut 1 pearinto thin slices. Place the sliced pear on top of the fish. Wrap tightly in cling film, vacuum-pack and then cook in the CombiSteam/MSLQ for 12 minutes at Steam 52 degrees.

Black Cod:

  • 700 ml water
  • 200 ml mirin
  • 100 ml sake
  • 150 g salt
  • 200 g sugar

Place the liquid ingredients in a saucepan, adding salt and a splash of honey. Clean and peel the black salsifies and cook them in the stock, taking them off the heat whilst they are still firm to the bite. Drip-dry the black salsifies on a cloth. Optional: Finely blend the dried wild mushrooms, mix with finely grated macadamia nuts and roll the cooked black salsifies in the mixture.

Black Salsifies:

  • 8 pieces of black salsify, finger length
  • 500 ml chicken stock
  • 30 ml light soy sauce
  • 30 ml dark soy sauce
  • 30 g dried wild mushrooms
  • 30 ml rice wine
  • 1 dash of pear vinegar
  • Honey, salt