Cod fillet in unagi sauce with Nero Venere rice

 Soak the Nero Venere rice in cold water for 30 minutes beforehand. Finely dice the onion and garlic. Sauté them in heated vegetable oil until golden brown, being careful not to overcook them and to preserve their texture. Add the soaked rice (without the liquid) to the vegetables and sauté for 5 minutes to warm it through and infuse it with flavors. Pour in the dry white wine and let it simmer for 2 minutes until the alcohol has completely evaporated. Then add the hot vegetable broth in batches. Cook the rice over low heat, monitoring constantly and stirring occasionally, for 30 minutes until it reaches an al dente texture.

 Once the rice is cooked, stir in the butter and grated Parmesan cheese in small batches. Stir until the mixture reaches a creamy consistency and thickens naturally. The finished side dish should have a firm yet soft texture, a creamy consistency, and a rich flavor with distinctive nutty and creamy notes.

 Remove the bones from the fillets, leaving the skin on. Cut into 150-gram portions (two 75-gram pieces per portion). Coat the fish evenly with miso sauce. Bake in a combi steamer or conventional oven at 180 °C for 7 minutes. Then remove the fillets, glaze them with unagi sauce, and bake for another 8 minutes at 180 °C (total cooking time: 15 minutes).

 The ready-to-eat fillet should retain its juiciness, tender texture, and umami with a hint of caramel sweetness. On a warmed serving plate, shape the rice into a neat base. Place the fish on top, skin-side down, taking care to keep the portion intact.

 Garnish with a slice of fresh lemon and fresh herbs for added flavor and visual appeal. Serve immediately at a temperature of 60–65 °C.