This is a special recipe: the fake vegetable cod, the sea without its inhabitants. It is not just a simple substitute, but a dish that reinterprets the taste and texture of fish in a plant-based key, with respect for the sea’s inhabitants and for those who have chosen a cruelty-free diet.
The result? A surprising dish with an enveloping aroma and a delicate texture that mimics classic cod as much as possible without using any animal-derived ingredients.
It is a perfect preparation for those who love to experiment, for those seeking familiar flavors in new forms, and for those who believe that plant-based cooking can be as rich as it is ethical. The future is a tribute to the sea without fishing it.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 8 Pieces
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 1/3 cup potatoes, peeled, cooked, boiled
- 7 oz tofu (plain)
- 2 tbsp cornstarch (1 tablespoon)
- 1 tsp seaweed mix (powdered)
- 1 tsp miso (light)
- 1/2 tsp fine salt
- 1 tbsp olive oil
- 2 sheets nori seaweed (whole)
- as needed olive oil, lemon, parsley
Steps
Boil the potatoes with the peel, peel them, and cut them into chunks. The weight of the potatoes is 200 grams without peel. Then blend all the ingredients with a blender until you obtain a smooth and creamy mixture. Taste it and if necessary, add more salt according to your taste.
Take the whole sheets of Nori seaweed, the ones for sushi, and cut 8 rectangles about 4 inches x 2 inches. They will serve as the base, i.e., the fake skin of the vegetable cod.
Take a generous spoonful of the mixture and with wet hands form the vegetable cod fillet, place it on top of the Nori seaweed rectangle. Have fun scoring it a bit, in the center and sides to simulate the flesh.
In a non-stick pan, pour a drizzle of olive oil and brown the vegetable cod on both sides for about 5 minutes. Sprinkle salt, pepper, according to your taste.
Serve it with a drizzle of raw olive oil, fresh parsley, and lemon.
