Cod fillet in miso-citrus glaze with celery purée and roasted chestnuts, beetroot chips, and pomegranate ponzu sauce - photo 1
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Cod fillet in miso-citrus glaze with celery purée and roasted chestnuts, beetroot chips, and pomegranate ponzu sauce

Pikantne Fusion cuisine Main dishes Dishes for Special Occasions 90 min Hard 8 wyświetleń ~42.13 PLN - (0)
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Description

An elegant fusion dish that combines Japanese notes of miso and ponzu with classic European winter ingredients: celeriac, roasted chestnuts, and beetroot. The delicate, juicy cod fillet is surrounded by a shimmering miso-citrus glaze, contrasting with the texture of crispy beetroot chips and creamy celeriac purée with pieces of chestnuts. Additionally, the dish is enriched with juicy pomegranate seeds and an aromatic ponzu sauce with a hint of ginger — the whole looks exquisite and is perfect for a festive lunch or dinner when we want to impress guests with both flavor and presentation.

Ingredients (20)

Servings:
4
  • Cod loin (skinless) 600 g
  • White miso paste 60 g
  • Fresh orange juice 120 ml
  • Honey 30 ml
  • Light soy sauce 30 ml
  • Rapeseed oil 230 g
  • Sesame oil 10 ml
  • Celeriac 600 g
  • Cooked, peeled chestnuts 200 g
  • Butter 30 g
  • 30% cream 100 ml
  • Red beet 2 szt.
  • Pomegranate (seeds) 100 g
  • Fresh lemon juice 20 ml
  • Garlic 2 ząbki
  • Fresh ginger 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Spring onion (scallion) 30 g
  • Toasted sesame seeds 10 g
💰 Szacowany koszt dania: ~42.13 PLN (10.53 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparations

1

Take the cod loin out of the fridge 20–30 minutes before cooking to reach room temperature. During this time, prepare all the ingredients: peel the celery and cut it into even 2–3 cm cubes, peel the chestnuts (if using raw — cook and peel them beforehand), squeeze the juice from the orange and lemon, peel and finely chop the garlic, and peel and finely grate the ginger. Wash the beets and prepare a mandoline or a very sharp knife for thin slices.

Ingredients: Cod loin (skinless), Celeriac, Cooked, peeled chestnuts, Fresh orange juice, Fresh lemon juice, Garlic, Fresh ginger, Red beet
Use a cutting board and a sharp knife. When working with a mandoline, carefully hold your fingers and use a guard or protective glove. Room temperature fish makes for more even frying.

Beet Chips

2

Heat the rapeseed oil in a wide pot or deep fryer (about a 5–6 cm layer of oil). Heat to a temperature of 160–170°C. Meanwhile, slice the beets into very thin slices (1–1.5 mm) using a mandoline or a sharp knife. Pat the slices dry with paper towels to remove excess moisture.

Ingredients: Red beet, Rapeseed oil
The best is a large, heavy skillet or saucepan with a candy thermometer to monitor the temperature. Oil that is too hot (above 180°C) will burn the beets instead of making them crispy.
3

Fry the beet slices in batches: place 6–8 slices at a time, fry for 2–4 minutes, gently turning with a slotted spoon until they become firm and crispy. Remove to a rack or paper towel, sprinkle immediately with a pinch of salt (about 0.5 g per batch). Leave to cool — the chips will harden and become crunchy.

Ingredients: Red beet, Salt, Rapeseed oil
Do not overcrowd the pot; if the slices stick together, separate them with a skewer. If the chips are chewy, it’s a sign that they weren't dry enough before frying or the oil was too cold.

Celeriac and Chestnut Purée

4

In a large pot, bring salted water to a boil (about 2 g of salt per liter). Add the chopped celery and cook for 20–25 minutes, until completely soft — check with a fork: a knife should go in without resistance. Drain the celery, reserving a bit of the cooking water (about 50 ml) in case you need to thin the purée.

Ingredients: Celeriac, Salt
Use a heavy pot with a lid. Readiness condition: the celery must be soft inside, without fibers. Do not throw the celery into boiling water in large pieces — this will prolong the cooking time.
5

Add the cooked chestnuts, butter, and cream to the hot celery. Use an immersion blender or a stand blender and blend until smooth. If the mixture is too thick, gradually add the reserved cooking water from the celery or cream until you achieve a creamy, silky consistency. Season to taste with salt and a pinch of freshly ground pepper.

Ingredients: Cooked, peeled chestnuts, Butter, 30% cream, Salt, Black pepper, Celeriac
Use an immersion blender, holding it vertically for an even texture. If you don't have a blender, pass it through a sieve and then vigorously whisk with butter.

Miso-citrus glaze

6

In a small saucepan over low heat, combine miso paste (60 g), orange juice (about 60 ml from the whole juice), honey (30 g), soy sauce (10 ml), 5 g of finely grated ginger, and 5 g of finely chopped garlic. Gently heat while stirring until the ingredients combine and a smooth, glossy glaze forms — this will take 3–5 minutes. Add 5 g of sesame oil at the end and mix well.

Ingredients: White miso paste, Fresh orange juice, Honey, Light soy sauce, Fresh ginger, Garlic, Sesame oil
Use a small saucepan with a thick bottom and a wooden spoon. Do not bring to a boil — cooking for more than a few minutes can change the flavor of the miso and darken the color of the glaze.

Marinating fish

7

Gently pat the cod fillets dry with a paper towel. Lightly salt them (about 1 g of salt per fillet) and pepper. For 10–15 minutes, brush the top side of the fillets with a tablespoon of the miso-citrus glaze (set aside some glaze for serving and finishing). Do not marinate for longer than 30 minutes — the miso can become too salty.

Ingredients: Cod loin (skinless), Salt, Black pepper, White miso paste
Use a silicone brush to evenly spread the glaze. If the glaze is too thick, thin it out with a little orange juice.

Pomegranate ponzu sauce

8

In a small pot, combine the remaining orange juice (about 60 ml), lemon juice (20 ml), soy sauce (20 ml), honey (10 g), and finely grated ginger (5 g). Bring to a gentle boil, then reduce the heat and simmer for 6–8 minutes until the sauce thickens slightly. Finally, add half of the pomegranate seeds (about 50 g) and heat for 1–2 minutes to release their juice; strain through a sieve to obtain a clear, aromatic sauce. You can leave some seeds for decoration.

Ingredients: Fresh orange juice, Fresh lemon juice, Light soy sauce, Honey, Fresh ginger, Pomegranate (seeds)
Use a small sieve to strain the sauce if you want a smooth consistency. The reduction should lightly coat the spoon — that indicates it's ready.

Frying cod

9

Heat a non-stick or cast iron skillet (26–28 cm in diameter) over medium-high heat. Add 15–20 g of rapeseed oil, and wait until the oil is very hot (the surface will shimmer). Place the cod fillets with the glazed side facing up. Fry for 3–4 minutes without moving them, until the bottom is nicely browned. Gently flip the fillets and fry for another 3–4 minutes, until the flesh becomes opaque and easily flakes with a fork. In the last 30–45 seconds, brush the top with a second portion of glaze to achieve a glossy coating.

Ingredients: Cod loin (skinless), Rapeseed oil, White miso paste, Honey
Use a spatula or two spoons to flip the delicate fish. Signs of readiness: the flesh stops being translucent, separates into layers, and the interior has a uniform, matte color. Do not fry for too long — cod dries out quickly.

Seasoning the purée

10

Taste the purée and season with salt (about 0.5–1 g) and pepper if needed. If the purée is too thick, add 1–2 tablespoons (15–30 ml) of a bit of the cooking water from the celery or cream, blending until the desired consistency is reached. Before serving, gently heat the purée in a pot over very low heat.

Ingredients: Butter, 30% cream, Salt, Black pepper, Cooked, peeled chestnuts, Celeriac
Use a spoon to taste; the purée should be silky, not sticky. If it is lumpy, blend longer and add a little liquid.

Finishing the sauce

11

To the reduced, strained ponzu sauce, add 10–15 g of cold butter and mix vigorously until the sauce becomes glossy and slightly thickens. Add a few tablespoons of pomegranate seeds to the sauce (if you want more texture) or reserve them for decoration.

Ingredients: Butter, Pomegranate (seeds), Fresh lemon juice
Use a metal whisk — cold butter emulsifies the sauce and gives it shine. The sauce should be slightly runny, not too thick, so it elegantly flows over the plate.

Assembly and decoration

12

On a warmed plate, spread about 80–100 g of celery purée in one motion with a spoon (creating a streak). Gently place one fillet of cod (150 g) on the purée with the skin side up. Add a bit of the remaining miso glaze on top of the fish. Arrange 3–4 beet chips in a fan shape next to it, scatter pomegranate seeds for color and acidity, and add chopped pieces of roasted chestnuts with the purée. Drizzle a thin line of ponzu sauce on the plate. Sprinkle everything with finely chopped chives and lightly toasted sesame seeds (optional). Serve immediately to keep the chips crispy.

Ingredients: Cod loin (skinless), White miso paste, Red beet, Pomegranate (seeds), Cooked, peeled chestnuts, Toasted sesame seeds
Use a spoon and kitchen tweezers (if you have them) to precisely arrange the elements. Serve the plates hot — warm them in the oven at 50°C for a few minutes before serving.

Serving

13

Serve the dish immediately, remembering that cod tastes best fresh and hot, the purée creamy, and the chips crispy. On the table, prepare an additional bowl with pomegranate seeds and a piece of lemon for possible seasoning.

Ingredients: Pomegranate (seeds), Fresh lemon juice
If you are serving the dish for guests, organize your workflow so that the fish is the last to be fried. Set the plates in advance and keep the purée warm, while the chips should be prepared in the last 10 minutes before serving.

Fun Fact

💡

Miso is a traditional Japanese paste obtained by fermenting soybeans with the addition of rice or barley; it gives dishes a deep umami flavor. The combination of miso with European spicy ingredients, such as chestnuts, is an example of modern fusion cuisine that blends techniques from different cultures.

Best for

uroczysta kolacja romantyczna kolacja dzień, kiedy chcesz zaimponować gościom

Tips

🍽️ Serving

Serve on large, white plates to create contrast with the colors — red pomegranate and beet, white purée, and golden fish. Pair with a light white wine with noticeable acidity (e.g., sauvignon blanc) or junmai sake to enhance the umami.

🥡 Storage

Cod should be consumed immediately. If there is leftover purée, store it in an airtight container in the fridge for up to 2 days — before serving, gently heat it with a bit of cream. Beet chips lose their crunch after a few hours — it's best to prepare them just before serving. The glaze and sauce can be stored separately in the fridge for up to 3 days.

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