People :

4

Preparation time :

25 min

Soaking time:

1 noche

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  • 4 desalted cod fillets, each about 180 gr.
  • 1 raw beet
  • 1 teaspoon honey
  • 1 tablespoon of miso
  • 2 cloves garlic
  • Fresh oregano
  • Laurel
  • Kombu seaweed
  • 200 gr. azuki beans
  • 1 spring onion
  • 1  leek
  • Light olive oil
Preparation
  1. Soak the beans overnight in plenty of water.
  2. Cook the beans in salted water with a piece of kombu seaweed.
  3. Chop the onion and leek and saute both. Season. Add a little beet juice.
  4. For the sauce: add the the unpeeled, diced beets to a saucepan with crushed garlic, herbs, honey and 1/2l of water. Slowly bring to the boil and allow the ingredients to infuse for a few minutes. Remove from heat and add the miso.
  5. Heat enough oil to cover the cod. The temperature should be about 65°C. Dip  the cod fillets in the oil and simmer for about 6-8 minutes.
  6. Serve in soup bowls with the beans beet sauce.

Additional information

People :

4

Preparation time :

25 min

Soaking time:

1 noche

Difficulty:

Media