‘Ying Yang’ Miso Black Cod

Prep time: 45 mins

Serves: 2

Ingredients

- 2 Fillets of Miso marinated Black Cod

For the Cauliflower Purée:
- 300g cauliflower florets
- 50g unsalted butter
- 100ml whole milk
- Salt, to taste

For the Cauliflower Couscous:
- 200g cauliflower florets
- 1 tablespoon (15ml) olive oil
- 10g fresh coriander, chopped
- 10g fresh chives, chopped
- 10g fresh basil, chopped
- Zest and juice of 1 lemon
- Salt, to taste

Tea-Soaked Raisins:
- 50g raisins
- 100ml hot water
- 1 black tea bag

For Squid Ink Lentil Purée:
- 150g cooked lentils (green or brown)
- 100ml vegetable broth
- 1 tablespoon (15ml) olive oil
- 1-2 tablespoons squid ink (adjust based on preference for color and flavor)
- Salt and pepper, to taste

Method:
- In a small bowl, combine the raisins and hot water. Add the black tea bag and let it steep for about 15-20 minutes. Once soaked, remove the tea bag and drain the raisins
-In a pot, sweat the cauliflower florets until tender with the butter and milk (about 10-12 minutes).
-In a blender, Blend until smooth and creamy. Season with salt to taste.
-Pulse the cauliflower florets in a food processor or chop by hand, until it resembles couscous.
-Stir in the chopped coriander, chives, basil, lemon zest and juice, and season with salt. Set aside.
-In a pan, Add cooked lentils and vegetable broth. Cook for a few minutes until heated through.
-Add the squid ink and stir well to combine.
-Transfer to a blender and blend until smooth. Season with salt and pepper to taste. Keep warm.
-Preheat the oven to 200°C (392°F).
- Place the marinated cod on a baking tray lined with parchment paper. Bake for approximately 12-15 minutes, or until the fish flakes easily with a fork.
-Serve on a white plate to show off your Ying & Yang presentation.