This is a cod fish filet, it sat in a glaze in the fridge for a few hours. The glaze was .5 cup Gruner veltliner, .5 cup rice vinegar, 3 table spoons sugar, 3 tablespoons miso paste and it was simmered briefly (to evaporate alcohol and dissolve the miso paste).
This is peas and mint.
The peas were heated in a pan with a pat of butter and some salt and then pulsed in a food processor with mint.
This is dough made from 1.5 cups flour and .5 cups water; it has salt in it too, as well as scallions.
They became 8 cakes.
These are three beets after roasting in the oven for an hour at 400° with a little sesame oil. They are resting in a freshly seasoned cast iron pan.
The scallion cakes fried for a minute or two on each side, until golden brown, in vegetable oil.
The cod was seared in a pan on high heat and then moved to the broiler very briefly. Mushy peas support the fish and my attempt at 'pearling' beets.
Ta-Da.
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