Cod liver with wasabi sauce
4 servings
40 minutes
Cod liver with wasabi sauce is an exquisite dish of Pan-Asian cuisine that combines the tenderness of seafood with the spiciness of Eastern spices. This appetizer has roots in Japanese culinary traditions where a delicate balance of flavors is key. Marinated in dashi with miso paste, sake, and soy sauce, the liver acquires a rich umami flavor that harmoniously complements the wasabi. Served as a terrine with jelly marinade, crispy rice chips, and fresh apple slices makes the dish not only aesthetically appealing but also rich in textures. Refreshing radish and seaweed add a light crunch while spicy celery completes the gastronomic composition. It pairs perfectly with light white wine or sake for a refined culinary delight.
1
For the marinade, mix dashi broth, miso paste, a tablespoon of soy sauce, and sake.
- Dashi stock: 670 ml
- Miso paste: 50 g
- Soy sauce: 40 ml
- Sake: 1 tablespoon
2
Remove the cod liver from the oil it floats in the can and place it in marinade for a day.
- Cod liver: 460 g
3
After that, remove the liver and divide it into four portions in culinary rings with a diameter of 7 cm. Strain the liquid and heat it, add 10 grams of gelatin and 25 ml of soy sauce. Pour the marinade over the liver in the rings so that it fills all the gaps. Pour the remaining marinade with gelatin into a wide mold to spread in a thin layer. Let the jelly set in both places.
- Gelatin: 10 g
- Soy sauce: 40 ml
4
Cut the rice paper (spring roll dough) into rectangles of any size and fry in hot oil.
- Rice paper: 40 g
- Deep-frying oil: 0.5 l
5
Cut the apples into small cubes. Radish into very thin rings, celery into thin shavings, and toss everything in ice water. Soak the colored seaweed in warm water for ten to fifteen minutes. Cut the jelly from the marinade into thin strips.
- Apple: 40 g
- Radish: 8 g
- Celery: 8 g
- Seaweed: 4 g
- Gelatin: 10 g
6
Place the terrine of cod liver on plates. Add wasabi sauce. Garnish with rice chips, apples, radishes, celery, seaweed, and strips of jelly (15 grams per serving).
- Gelatin: 10 g