Jump to Main ContentJump to Primary Navigation
Top

Jerome Tauvron's Alaskan black cod with Miso

MeursaltFINAL.jpg
TASTE LOGO.jpg

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

Related

parfait-crop.jpg

Mickael Weiss' blackberry and vanilla parfait

GAUCHO CEVICHE.jpg

Fernando Trocca's salmon ceviche

use.jpg

Spiced chocolate cake with raspberries

Comments

Latest...

Fakeaways, not takeaways. Exciting dishes to make at home in 30 mins

Faster than the time it takes a pizza delivery bike to reach you. by Sejal Kapadia Pocha

27 Jan 2016

The juice trend that will improve digestion and boost your immunity

The need-to-know guide to kombucha

25 Jan 2016

How to cook the vegetable of the moment

Five winning cauliflower recipes

25 Jan 2016

Dominique Ansel's cult New York bakery to open in London

The best Cronut in town? by Sejal Kapadia Pocha

21 Jan 2016

The rise of meat-based cocktails: bacon and egg martini anyone?

We're on the fence with this food trend by Alex Peake-Tomkinson

21 Jan 2016

Our latest dessert obsession: fried Nutella ice cream

Girdle your stomachs... by Alex Peake-Tomkinson

20 Jan 2016

How to make Vietnamese beef pho

Quick to prepare and brimming with flavour, pho is a dish that can easily be recreated at home

18 Jan 2016

Behold the babycado: M&S launches mini avocado range

It's richer, sweeter and creamier in taste. by Sejal Kapadia Pocha

13 Jan 2016

How to make cinnamon buns by parliament’s baking aficionado Liz Truss

"This is something I’d usually make at the weekend as a breakfast dish."

12 Jan 2016

These edible bacon shots are our new boozy brunch obsession

Move over Bloody Marys

12 Jan 2016