For the anniversary season
Cod with misomayo – this is how you cook the winning dish from “The Taste 2021”.

At just 21 years old, Paula Bründl cooked her way into the judges’ hearts in the final season of “The Taste.” In the end, the philosophy student from the team of Berlin star chef Tim Raue took the title. In the “Sweet and Salty” task, she impressed with cod on mushy peas and misomayo, radish pickles, ponzu broth, and sweet and salty pistachios. With these instructions you will also get the winner’s dish on your plate at home.

Recipe “The Taste”: cod on mushy peas with misomayo

Servings: 4 (main course)
Time: 1 hour

Ingredients for the cod:

600 g cod fillet
3 tablespoons light miso paste
Salty
2 tbsp neutral oil
Fleur de Sel

For the radish pickles:

65 ml raspberry vinegar
sugar
10 mini radishes

For the miso mayonnaise:

1 egg
2 tablespoons light miso paste
1 tsp Dijon mustard
200 ml neutral oil
1 dash of rice vinegar
1 pinch of Espelette allspice

For the pistachios:

1 handful of shelled pistachios
1 tbsp icing sugar

For the pea puree:

500 ml vegetable stock
250 g peas (frozen; thawed)
50 grams of butter
50 ml cream
juice of 1 lime
pepper

For the ponzu broth:

100 ml soy sauce
juice of 1 lime

For the garnish:

1 handful peas (frozen; thawed)
Shiso cress

In addition: piping bag

1. For the cod, check the fish for bones and pull out any pieces found. Cut the fillet into 4 equal portions. Dissolve the miso paste and 70 g salt in 500 ml water. Soak the cod in it for about 10 minutes to give it a slightly firmer texture.

2. For the radish pickles, bring the vinegar with 100 g sugar and 100 ml water to the boil briefly in a saucepan. When the sugar has dissolved, remove the pan from the heat. Cut or slice the radishes into very thin slices and soak them in the slightly cooled stock for at least 20 minutes.

3. Meanwhile, for the miso mayo, mix the egg, miso paste and mustard in a high mixing bowl with an immersion blender. Pour in the oil drop by drop and then in a fine stream until the mixture is light and creamy. Season the mayonnaise with rice vinegar, Piment d’Espelette, sugar and salt. Transfer to a piping bag and let cool in the fridge. Remove the cod from the brine, pat dry and set aside.

4. Toast the pistachios in a coated pan without fat over medium heat until golden brown. Caramelize slightly with the powdered sugar and a pinch of salt. Spread the pistachios on a sheet of baking paper and let cool.

5. For the pea puree, bring the vegetable stock to the boil and blanch the peas in it for about 5 minutes. Meanwhile, for the ponzu stock, whisk together the soy sauce and lime juice with 2 tablespoons of sugar until the sugar has dissolved.

6. For the puree, pour the blanched peas into a colander and collect the vegetable stock. Mix the peas with butter, cream, lime juice, 3 tablespoons sugar, a pinch of salt and pepper and a dash of vegetable stock in the blender while hot. Add more stock with a spoon if desired and season again with salt and pepper. stay warm

7. For the cod, heat the oil in a pan and sear the fish gently on both sides over medium heat. Remove from the pan and season with fleur de sel.

8. Arrange the cod in the center of deep plates. Place a few dots of mushy peas and misomayo all around. Drizzle the fish with the ponzu stock. Divide the pickled radishes evenly over the fish. Garnish with pistachios and shiso cress.

The jubilee season of “De Smaak” currently runs every Wednesday from 8.15 p.m. on Sat.1. There are Frank Rosin, Alex Kumptner, Alexander Herrmann and the defending champion Tim Raue.

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