Name: Sake-glazed pollock with purple vegetables
Total time: 1 h 10 min
Ingredients: 400g of pollock fillet, cut into 4 even portions; 50ml of sake; 60g of red miso; 40g of sugar; 30ml of rice vinegar; 30ml of water; black salt, 'Kala Namak'; 100g of red cabbage; 200g of purple potatoes, peeled; 50g of cream; 10g of butter, melted; 5ml of red wine vinegar; salt; freshly ground black pepper; 1/2 red onion, cut into wedges and separated into individual layers; 1 dash of vinegar; salt; olive oil; 1 aubergine, trimmed and finely diced; 1 tsp dried oregano; 1 tsp fresh mint, finely sliced; 1 tsp cider vinegar; 1 tsp extra virgin olive oil; sunflower oil, for frying; dried violet flowers; black salt, 'Kala Namak'

Sake-glazed pollock with purple vegetables

by Francesco Apreda

Ingredients

Fish & Shellfish

400g of pollock fillet, cut into 4 even portions

Beverages

50ml of sake
30ml of water

Store Cupboard

60g of red miso
40g of sugar
salt
salt

Spices & Dried Herbs

black salt, 'Kala Namak'
freshly ground black pepper
1 tsp dried oregano
black salt, 'Kala Namak'

Fruit & Vegetables

100g of red cabbage
200g of purple potatoes, peeled
1/2 red onion, cut into wedges and separated into individual layers
1 aubergine, trimmed and finely diced

Dairy

50g of cream
10g of butter, melted

Salad & Fresh Herbs

1 tsp fresh mint, finely sliced

Speciality Ingredients

dried violet flowers