Fish skin prawn crackers with miso and cod slices

Name: Fish skin prawn crackers with miso and cod slices
Ingredients: miso paste; cod fillet; olive oil Les Arbes du Maroc; Fleur de sel; peanut oil

A surprising Asian bite: crispy fried fish skin, rich in umami from miso paste, and refined with delicate flakes of cod.

Ingredients

miso paste

cod fillet

olive oil Les Arbes du Maroc

Fleur de sel

peanut oil

Preparation

Remove the skin from the cod fillet and dry it overnight in a dehydrator.
Put peanut oil in a pan and heat to 220°C, briefly fry the dried cod skin in the oil until nice and crispy.
Brush the cod fillet with miso paste, vacuum seal it with good olive oil.
Cook in a water bath at 45°C for 25 minutes (depending a bit on thickness).
Gently pull the layers of the cod apart and place on the crispy fish skin.
Sprinkle with a few grains of fleur de sel.