Peppered Alaska Pollock with Pickled Mooli Radish by Adam Reid

Method

Alaska Pollock:

1. Fillet, pin bone and skin the pollock.
2. Remove the loin.
3. Salt loin in coarse sea salt for 10 minutes. Rinse in cold water and dry with a j-cloth. Reserve.
4. Toast the green peppercorns to remove excess brine.
5. Blend all in a thermo, well crushed, not powdered.
6. Toast 20g of mix with 10g chopped dill.
7. Spread white miso paste thinly over pollock loin and coat with crumb.
8. Pat to remove excess.
9. Slice when needed.

Pickled Mooli:
1. Mix vinegar and brine.
2. Slice mooli into batons.
3. Place in brine and pickle for 2 hours.
4. Drain immediately and roll into 10g rolls.