Weever, cockles, miso-sake

Bring 1 l water to the boil with 60g salt, then cool for at least 2 hrs.

Then add 2 filets of weever (Pieterman, vive) to pickle for 10 mins. 

Take out and dab dry.

Bring 100g sake and 100g chicken stock to the boil with 3,5 tbsp minced shallot and 150g cockles. Boil under a lid for 3 mins.

Drain and catch the cooking liquids.

Reduce the liquids till 50% and use the stick blender to mix with 1 tbsp miso, 2 tbsp whipped cream, 1/2 tsp lime zest and 1/2 tsp lime juice.

Halve 3 green asparagus, lengthwise and marinate in olive oil, lime juice, salt and pepper.

Pan fry the weever filets, skin side down, in olive oil and brush with miso

Serve as shown. Finish with lime zest (which I forgot), some Sweet Cicely (Roomse kervel) and a few spoonfuls of the miso-sake sauce

(A Blend Brothers recipe)