200 g cod fillet per person
1/2 litre refined olive oil
6 dried shiitake mushrooms
1 leaf lemon grass
1 piece ginger
4 fresh shiitake mushrooms
1 fresh spring onion
A few sprigs coriander
1 clove garlic
1 chilli pepper
1 Guernika pepper
1 kg carrots
1/2 litre extra virgin olive oil, mild flavour, Arbequina variety
2 red shiso leaves
2 green shiso leaves
Wakame seaweed
Enoki mushrooms.


Heat the refined olive oil with the dried shiitake mushrooms, crushed lemon grass, ginger and garlic to 70ºC and keep at this temperature for 3 hours. Heat the flavoured oil to 60ºC and submerge the portions of cod in it, skin side up. Remove from the heat and leave the cod to macerate in the warm oil. Refrigerate for at least one day. Liquidise the carrots. Place the resulting juice in a pan and bring to the boil. As it rises, the carotenes come to the surface. Lift them off and transfer to a small bowl. White still warm, form an emulsion of the carotenes with the extra virgin olive oil. Season and set aside. Slice the spring onions into julienne strips, as well as the Guernika peppers, the fresh shiitake mushrooms, the shiso leaves, the wakame seaweed and the chilli. Add a few whole coriander leaves and the enoki mushrooms to the vegetable mixture. Arrange a bamboo steamer on top of a pan containing equal parts of water, white wine and white wine vinegar, with a few sprigs of thyme and a sprig of rosemary. Add salt. Steam the cod portions for 2 minutes, then open up the steam basket and place some of the vegetable mixture on top of the skin side of the cod. Steam for a further half a minute. Heat refined olive oil in a frying pan to 190°C. Remove the steam basket from the pan and uncover. Season the vegetables with Maldon salt and trickle 2 tbsp of very hot oil over them. Pour a little of the carotene emulsion onto the serving plate. Add the cod and sprinkle a few tiny dice of sharp apple over the carrot emulsion.