Ingredients

• 60ml/2¼fl oz sake
• 60ml/2¼fl oz mirin
• 4 tbsp white miso paste
• 3 tbsp caster sugar
• 4 x 150g/5¼oz salmon fillets
• 1 aubergine
• 8 baby aubergine
• 2cm/1in root ginger
• peeled
• thinly sliced
• 4 tbsp miso paste
• 2 tbsp caster sugar
• 2 tbsp mirin
• 1 tbsp soy sauce
• corinader cress
• red amaranth cress

Directions

• For the blackened salmon
• stir together the sake
• mirin
• white miso paste and caster sugar in a shallow dish. Add the salmon to the mixture
• cover and marinade in the fridge for 24 hours.
• Heat a medium griddle pan
• wipe any excess marinade from the salmon and place on the griddle. Cook for three minutes on each side
• or until cooked to your liking.
• For the miso aubergine
• preheat the oven to 200C/400F/Gas 6.
• Bake the aubergine for 20 minutes
• or until soft. Remove the aubergines and set aside. Cut the baby aubergines in half and place onto a baking tray. Using a sharp knife
• score a criss cross pattern on the baby aubergines
• place onto the baking tray and cook for 10 minutes.
• Meanwhile
• warm the miso paste
• sugar
• mirin
• soy sauce and ginger in a small pan over a low heat.
• Scoop out the aubergine flesh and place in a small food processor with two tablespoons of the miso mixture. Blend to a purée and set aside.
• Preheat the grill to hot. Spoon the leftover miso mixture over the baby aubergines and place under the grill for twominutes.
• Serve the aubergine purée topped with the griddled salmon and the baby aubergines on the side. Garnish with the coriander cress and red amaranth.