Grilled Cod with Sautéed Cabbage & Dill

Transfer 1 bunch of dill flowers to a clean glass jar with lid

Pour 500 ml of white wine vinegar into the jar. Refrigerate for 2w until infused. The dill flower vinegar is ready

Remove the outer leaves of 1 cabbage head. Quarter it and remove the core

Roughly chop it and separate the leaves

Melt 200 g of butter in a saucepan over medium heat

Cook the butter until very light brown, stirring continuously. Remove from the heat

Add 1 tbsp of fish sauce and 1 tbsp of miso. Whisk until combined. The miso glaze is ready

Prepare the grill with charcoal and light it

Pat dry 1 fillet of cod with a paper towel

Run the knife between the flesh and the skin from tail to head, while pulling the skin in the opposite direction. Flip and trim any remaining skin

Cut the cod into 1.5 in pieces

Turn the cod pieces on their sides and insert 2 metal skewers in each piece

Transfer the cod to a tray, and generously brush the miso glaze on all sides

Melt 2 tbsp of butter in a skillet over medium heat

Sautée a large handful of cabbage until it starts to soften

Add 3 tbsp of the dill flower vinegar and stir

Season with salt to taste

Add 2 tbsp of butter. Mix and cook until the butter has melted

Add 2 tbsp of water, remove from heat and stir. Repeat the process with the remaining cabbage. The sautéed cabbage with dill flower vinegar is ready

Grill the cod pieces on both sides until lightly charred and slightly firm to the touch. The grilled cod with miso glaze is ready

Divide the sautéed cabbage onto 6 plates

Garnish with dill flowers to taste and top with a cod filet, removing the skewers. The grilled cod with sautéed cabbage & dill is ready

Enjoy it while sipping a fresh cocktail!