Beijupirá, misso, bacon and turnip by Rafa Costa (Lasai)
Chef Rafa shares his recipe for Beijupirá, misso, bacon and turnip.
Don’t miss to read the story of Chef Rafa and his own restaurant Lasai in Rio de Janeiro, Brasil:
Rafa Costa – A Chef’s Portrait
Ingredients (4 people)
- 1 beijupirá (fish) of 5 kg
- Misso (fermented soybean paste)
- 200 g of pink meca (fish)
- Coarse salt
- 500 g turnips
- 300 ml milk
- 1 lemon
- Olive oil
- Turnip sprouts
- Clean the beijupirá and cut pieces of 90 grams per person; remove the skin. With the skin you can make a super-gelatinous fish broth with a strong flavor. Once cleaned, make a thin layer of misso on the top of the fish meat.
- Prepare a bacon of meca: the necessary part for the bacon will be the belly of the meca. Place the piece of the belly in coarse salt, until it covers the fish completely. Leave to cure in a refrigerator for 5 days, then remove the coarse salt and wash well under running water until all salt is removed from the surface of the fish. Hang in the refrigerator and let it dry for another week. Freeze and take thin slices.
- Cook the turnip in water until it is ready to make a puree, drain the turnip and process with the milk, the lemon juice and gradually add olive oil; correct the texture, until a very fine and not too thick puree; hit the salt.
Cook the fish in the salamander until the misso is caramelized and the fish is at its point. At the bottom of the dish put the turnip cream, then the fish, put a slice of the bacon over a half of the fish and finish with flower salt, olive oil and finally the turnip sprout.