Miso cod with mushrooms, seaweed and dashi

Miso cod with mushrooms, seaweed and dashi

Automatic programmes ‘broccoli’ (Step 1, slider set to ‘soft’) and ‘glazed cod’ (Step 4)



1. Trim and wash the broccoli then divide into florets. Peel and dice the stalk. Put everything on the perforated steamer tray and steam in the X BO (90°C/100% humid-ity) for about 25 minutes until soft. Melt the butter in a pan over a low heat.

2. Squeeze the lime. Put the steamed broccoli in a tall mixing jug with the cream, crème fraîche and melted butter and purée until smooth. Season with salt and a little lime juice and keep warm until you are ready to serve.


3. Mix the sake and mirin with the sugar in a small pan and simmer until the sugar has completely dissolved. Stir in the miso paste.

4. Dab the fish fillets dry with kitchen roll, spread on the miso paste and place on the universal tray. Cook in the X BO (190°C/-100% humidity) for about 8 minutes.


5. Peel and coarsely chop the ginger. Wash the herbs and shake them dry then pluck the leaves. Bring the prepped ingredients to the boil in a pan with the shirodashi and 250 g water, then remove from the hob and leave to steep for about 5 minutes.

6. Strain the sauce into a pan through a sieve and bring to the boil again. Mix the starch with a little water and use it to bind the dashi sauce.


7. Toast the pine nuts in a non-oiled frying pan. Put the egg whites in a tall mixing jug with the seaweed powder, vegetable stock, mustard and sushi vinegar and purée with a hand mixer until smooth and creamy. Gradually stir in the oils. Season with salt and pepper.


8. Trim the mushrooms, rub them with a cloth if necessary and slice them. Sauté the sliced mushrooms in a little hot oil until colourless.

9. Briefly wash the sea lettuce in cold water and strain.

10. Plate up the sea lettuce. Add the cod then scatter the fried mushrooms on the fish. Pipe dots of seaweed cream onto the plates and garnish everything with the raw button mushroom slices. Finally, serve the broccoli purée next to the fish and pour on the dashi sauce.

This and other inspiring recipes can be found in the cookbook for the BORA X BO.

Preparation time: 40 min.
Cooking time: 33 min.
Serves 4

For the broccoli purée

  • 500 g broccoli
  • 10 g butter
  • ½ lime
  • 75 g cream (or vegetable fat)
  • 20 g crème fraîche
  • Natural or sea salt

For the cod

  • 30 g sake
  • 30 g mirin (Japanese rice wine)
  • 10 g raw cane sugar
  • 200 g light miso paste
  • 4 cod fillets (100 g each)

For the dashi sauce

  • 25 g ginger
  • 1 small sprig of mint
  • 1 sprig of coriander
  • 40 g shirodashi (from an Asian supermarket) or chicken stock
  • ½ tbsp starch

For the seaweed cream

  • 25 g pine nuts
  • 2 egg whites (size M)
  • 1 tbsp seaweed powder
  • 50 g vegetable stock
  • 15 g Dijon mustard
  • 35 g sushi vinegar
  • 70 g hazelnut oil
  • 100 g groundnut oil
  • Natural or sea salt
  • Ground pepper

To finish

  • 2 king trumpet mushrooms
  • 2 button mushrooms
  • 1 tsp toasted sesame oil
  • 50 g sea lettuce

Additional items

  • Piping bag with a round tip

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