Salt Baked Black Cod Author : OyvindNaesheim,  Executive Chef

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Servings
Original Recipe Yield 1 servings

Ingredients

160	gms	Black Cod fillet
10	cm	Kombu (previously soaked in Sake)
1	gms	Maldon Sea Salt
1	pcs	Fresh Lotus Leaf
50	gms	Egg Whites
200	gms	Fine Salt
2	tbs	Dry Miso
1	tbs	Freshly Squeezed Lemon Juice
1	tsp	Chopped Chives

Directions

1. Make the dry miso in advanced by spreading out miso paste on a baking paper, and leave in the oven at 75C for 3 hours or until completely dry, after blend up to a powder in a food processor.
2. Place the cod filet on top of the Kombu in the lotus leaf, season with the sea salt and wrap up.
3. Mix the fine salt and egg whites until fluffy but not to wet.
4. On a tray put a little of the “egg-salt” and place the lotus wrapped black cod on top. Now cover the rest of the black cod.
5. Bake in an oven at 220C for 25 min, when time is up leave to rest at the bench for 5 min longer. With a meat hammer break the salt crust and open the lotus packet.
6. Add lemon juice, dry miso and chives
7. Serve immediately