George Mendes
Chef
Restaurant Aldea

Pistachio Miso-Cured Bacalhau Cheeks

Ingredients

1 lb Fresh cod cheeks
2 oz Japanese sea salt
1 oz Miso paste
4 oz Pistachio paste
2 cups Day-old bread, cubed and burned
1 cup Kombu dashi
To Taste Soy Sauce
1 tbsp Creme fraiche
8 pieces Baby red beets, roasted
2 tbsp Olive oil
1 tbsp Butter
2 sprgs Fresh thyme
1/2 cup Dashi
1 tbsp Toasted coriander seeds
Ajinomoto Activa (Transglutaminase)
Tomato confit (4 pieces per plate)

Preparation