Although the fish ear is usually cooked under a grill in an oven, this time we will teach you to prepare it in a frying pan with extra virgin olive oil. The result is delicious with a very special crunchy texture.
Preparation:
Skin the fish and massage it to remove the slimy layer that gives it a strong flavor. Wash under the tap.
Salt it again, use more salt near the skin.
Heat the pan until it reaches about 340 °F and add the extra virgin olive oil from Spain and the two pieces of fish for the meat part.
Lightly brown the meat and lower the heat a little, then turn the fish until the skin side of the piece is browned. Check that it is properly cooked with a knife.
Peel the daikon, grate it and finely chop the chives.
Garnish the daikon with the yuzu kosho and chives.
Presentation of the dish:
Serve half the seasoned daikon as a little mountain in the center of each plate. Place the fish on the grated daikon.
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