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Wild Alaska black cod in a smoked aubergine gel

The aubergine gives a very fine, rich smoky flavour to the dashi that creates a nice clear jelly.

By choosing wild black cod Alaska, you make a sustainable and flavourful choice. Wild black cod has a high oil content, a sweet taste and buttery texture.

Makes 1 kg.

Allergens & dietary requirements

  • Fish
  • Soy
  • Gluten
  • Pescetarian


  • 25 katsuobushi
  • 25 kombu
  • water
  • pieces aubergine
  • 200 white soy sauce
  • 130 mirin
  • pieces spring onion
  • 20 ginger
  • 30 dried shiitake mushrooms
  • kg wild Alaska black cod, fillets
  •  as needed Vegetal (gelatin of vegetable origin)

Preparation method

  • Place the katsuobushi and kombu in a vacuum bag with the water and refrigerate overnight.
  • Pass the ice-cold dashi through a fine sieve.
  • Meanwhile, cook the aubergines, on a kamado barbecue, for 10-15 minutes.
  • Then place them on a tray on the kamado and smoke with pecan wood for another 10 minutes.
  • Place the aubergines with the dashi in a stainless-steel container and cover tightly with aluminium foil.
  • Cook in the steam oven at 100°C with 100% steam for 45 minutes.
  • Now leave to cool back to room temperature.
  • Meanwhile, de-vein the black cod fillets and remove the skin.
  • Cut the fish into a nice filet.
  • Place in a vacuum bag and cook for 25 minutes at 48°C.
  • Now pass the smoked aubergine broth through a fine sieve, under vacuum if necessary.
  • Cool the fish back on ice water.
  • Remove the fish from the vacuum bag and pat dry well.
  • Place openly in the refrigerator to air dry for at least 2 hours more.
  • Bring 1600g aubergine broth to the boil with the white soy sauce, mirin, spring onion, ginger, and dried shiitake. Let this infuse for 10 minutes.
  • Pass the broth.
  • Freeze the black cod in the blast chiller.
  • Add 45 grams of vegetal per litre of broth and bring to the boil.
  • Dip the black cod in the broth until a nice gel layer forms around the fish.
  • Store in the fridge.
  • While serving, reheat the fish in a heat oven at 58°C to a core temperature of 50°C.
  • Serve immediately.

Serving suggestions

  • Delicious in a dish with components of tomato, spring onion, and shiso.
  • Pairs well with shallot, sesame, and kaffir lime.
  • Perfect with pomegranate, lemon, and pistachio.