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Jerome Tauvron's Alaskan black cod with Miso

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As a preview to the world’s greatest restaurant festival - and as part of our food month this April - we have teamed up Taste of London to offer an exclusive recipe for stylist.co.uk readers every day this week.

Today we're serving up a caramelised Alaskan black cod with miso, courtesy of Jerome Tauvron - executive chef of Meursault, London. Read on for his delicious recipe...

Caramelised Alaskan Black Cod with Miso

Ingredients

  • 1kg sugar
  • ½ litre mirin
  • ½ litre sake
  • 1½kg white miso paste
  • 2.5 kg of Alaskan black cod

Method

For the marinade

Step 1: Combine the sugar, mirin, sake and miso paste together and bring to the boil. Turn the heat down to a gentle simmer

Step 2: Continue to simmer until very thick saucy consistency is achieved and golden brown in color. Cool until required

Preparing and cooking the fish

Step 3: Prepare the black cod by removing all the scales, filleting and then cutting paves on an angle weighing about 250 grams each piece. Put the portioned fish into some of the marinade so it is completely covered for 24 hours.

Step 4: To cook, place the marinated fish on a baking tray and place in oven cook for 20minutess at 200°c. Serve hot.

Tickets are now on sale for the world’s greatest restaurant festival, Taste of London, which will return to London’s Regent’s Park between 21-24 June and celebrate the best of world class cuisine. To book tickets go to tastefestivals.com/london

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Fernando Trocca's salmon ceviche

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