Cod fillet with asparagus and ramson-miso sauce
A source of protein and omega-3 fatty acids, this dish supports heart and brain health. Asparagus enriches it with fiber and vitamins, while the wild garlic and miso sauce adds a rich flavor and probiotic properties. Perfect for balanced nutrition and energy maintenance.
The tender cod fillet is briefly cured in coarse salt, then sautéed in fragrant brown butter. Green asparagus adds a fresh grilled flavor to the dish, while the sauce made from ramson, miso, and olive oil adds a bright salty-herb note.
Sprinkle the cod fillet (250 g) with coarse salt and let it sit for 7 minutes. Rinse the fish in cold water and pat it dry with paper towels.
For the sauce, combine miso paste (30 g), ramson leaves (10 g), and water (30 g) in a cup of an immersion blender. Start blending while gradually pouring in olive oil (80 g) until the sauce becomes a smooth emulsion. Finally, add lemon juice (10 g) to taste.
Grill the asparagus (250 g) on a well-heated grill until lightly charred. Season with salt, lemon juice, and lemon zest (2 g).
For the beurre noisette, cut the butter (50 g) into cubes, place it in a deep skillet, and melt it over medium heat. Cook until the foam rises actively and the butter takes on a pleasant nutty aroma. Remove from heat and let cool to about 60 °C.
Place the cod fillet in the warm butter and sauté on low heat for 3 minutes on each side. The fish is ready when the flesh turns opaque and easily flakes apart.
Serve the cod immediately with asparagus and the ramson-miso sauce. Garnish with microgreens (5 g) and, if available, ramson flowers.
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