Recipe Profile
Plum-Brine
Glazed Cod
A masterclass in the intersection of preservation and precision. The sharp acidity of fermented stone fruit cuts through the buttery flakiness of line-caught Atlantic cod.
The Elements
- Fresh Cod Fillet (200g) 01
- Fermented Plum Brine 60ml
- Unsalted Cultured Butter 30g
- Micro-Shiso Greens Garnish
Kitchen Requirement
Requires our signature Lacto-Fermented Red Plums for the base brine.
View Ferment Guide arrow_forwardThe Method
The Sear
Dry the skin thoroughly. Place in a cold non-stick pan with a neutral oil, then bring to medium-high heat. Press firmly to ensure an even, crystalline crust.
The Reduction
Remove fish and wipe pan. Add the fermented plum brine. Reduce by half until the liquid transforms into a deep-umber syrupy consistency, bubbling with concentrated esters.
The Glaze
Whisk in cold cultured butter cube by cube. Return the cod to the pan, spooning the vibrant glaze over the flesh until opaque and shimmering. Finish with sea salt.
"The lactic acid produced during the plum's six-week fermentation period doesn't just add sourness—it restructures the protein of the fish, resulting in a flake that is both firm and luxuriously melting."— The Fermentation Notes