Recipe

For the miso eggplant

1. Grill the whole eggplant on a charcoal (or gas) barbecue.
2. Place in a sealable container (as it cools, the skin will loosen).
3. Peel the eggplant.
4. Using a knife, roughly chop the flesh. Transfer to a bowl and mix together with the moromi miso. Set aside.

For the green zucchini purée

1. In a pan, cook the garlic and shallot in the olive oil over gentle heat.
2. Add the grated zucchini and a pinch of salt, and then cook, covered, for 2 to 3 minutes to bring the water out of the vegetables.
3. Increase the heat, remove the lid, and cook for 3to 4 minutes, stirring regularly, to dry out the zucchini.
4. Using a blender, purée until smooth. Add salt to taste, and chill on ice (to keep the bright colours).

For the yellow zucchini purée

1. In a pan, sweat the ginger in the olive oil.
2. Add the grated zucchini and a pinch of salt, and then cook, covered, for 2 to 3 minutes to bring the water out of the vegetables.
3. Increase the heat, remove the lid, and cook for 3 to 4 minutes, stirring regularly, to dry out the zucchini.
4. Using a blender, purée until smooth. Add salt to taste, and chill on ice.

For the miso glaze

1. Place all of the miso glaze ingredients except the butter in a blender or food processor. Blend until smooth, and then, with the machine running, gradually add the butter and purée until emulsified.

For the pickled mushrooms

1. In a pan over medium heat, fry the mushrooms in the oil.
2. Stir in the sugar, and then deglaze with the vinegar.
3. Reduce the heat to low and simmer for 5 minutes.
4. Remove from the heat and set aside, covered, for 15 minutes.

For the char

1. Cook the char for 3 to 5 minutes in the salamander broiler (or broil; see note next page). The flesh should just start to be cooked around the central bone, so adapt the cooking time to the size of the fish.
2. Peel of the skin and dry the flesh with a paper or kitchen towel. Slather 1 tbsp (15 mL) of the miso glaze on each portion of fish, and finish cooking with a blowtorch (or broil; see note next page).

To assemble

1. On each plate, assemble: 1 portion of char fillet; 1 tsp (5 mL) yellow zucchini purée, spread with an angled spatula; 1 tsp (5 mL) green zucchini purée, spread with an angled spatula; A quenelle (1 tbsp/15 mL) of miso eggplant; 3 pickled mushrooms; 1 stem of common ice plant.