大象传媒

Serves 4
滨苍驳谤别诲颈别苍迟蝉:听
250g cod fillet, skinned100g rock salt100g unsalted butter, cubedLemon juice, to tasteWild garlic miso30g brown rice miso pasteHandful of wild garlic leaves, reserve flowers for garnish1 tbsp water80ml Yorkshire Rapeseed OilLemon juice, to tasteSalt, to tasteAsparagus12 asparagus spearsSalt, to tasteLemon juice, to taste

Method:
1. Place the cod fillet in a non-metallic dish or baking tray and sprinkle over the rock salt. Leave聽for 5-7 minutes for a quick cure.
2. Place the miso paste, wild garlic leaves and water in a blender and blitz until smooth.Gradually add the oil while continuing to blend and allow the mixture to emulsify. When fullycombined season to taste with a little salt and lemon juice.
3. Rinse the salt from the cod under cold water and pat the fish dry with kitchen paper. To cook聽the cod place the butter in a pan and cook over a high heat to create a brown butter (beurre聽noisette). As soon as the butter starts to foam and is lightly golden with a nutty aroma,聽remove from the heat and cool quickly to stop it burning.
4. Pour the butter into a wide pan and warm through gently. Add the cod and gently poach for 5聽minutes each side, keeping the temperature low.
5. While poaching the fish, barbecue or griddle the asparagus spears until tender, turningregularly. Thinly slice the spears into rounds and season with a little lemon juice and salt, plus聽some of the butter from cooking the cod.
6. Spoon some of the wild garlic miso into each serving dish. Drain the cod from the butter and聽pull apart into large flakes. Dress with a little more salt and lemon juice. Scatter over theasparagus slices and garnish with the wild garlic flowers.