Steps

1. Finely chop the parsley.
   🕒 00:00
2. Grate the garlic.
   🕒 00:00
3. Finely chop the yuzu peel.
   🕒 00:00
4. Bring a pot of water to a boil and add a pinch of salt.
   🕒 05:01
5. Briefly blanch the cod milt (100g) in the boiling water until the surface firms up.
   🕒 05:08
6. Let the blanched milt cool, then cut into bite-sized pieces.
   🕒 05:35
7. Cut the tender inner part of the napa cabbage (270g) into bite-sized pieces.
   🕒 02:33
8. Heat olive oil in a frying pan, add the chopped napa cabbage, and sauté.
   🕒 03:11
9. Once the napa cabbage becomes wilted, add the rehydrated dried shrimp (10g) along with its soaking liquid and stir-fry.
   🕒 04:13
10. Add heavy cream (1/2 to 2/3 cup), cover, and simmer over low heat until the napa cabbage is very tender.
    🕒 04:32
11. Once reduced, taste and adjust seasoning with a pinch of salt and a pinch of pepper. The umami from the dried shrimp will meld with the cream sauce, making it delicious on its own.
    🕒 07:33
12. Cut the cod fillets (60g) into bite-sized pieces, roughly in half.
    🕒 05:53
13. Lightly dust the cut cod fillets all over with a small amount of flour.
    🕒 06:05
14. Lightly sprinkle the cut cod milt with a pinch of salt, dust with a small amount of flour, and shake off any excess.
    🕒 06:31
15. Heat olive oil in a frying pan, place the floured cod fillets skin-side down, and sear.
    🕒 06:13
16. In the same pan, sear the floured cod milt until golden brown. If it's not browning well, add a little more oil.
    🕒 06:47
17. Once the cod is browned on one side, flip it over. Flip the milt once it's browned as well.
    🕒 06:57
18. Add the browned cod fillets and cod milt to the creamed napa cabbage and simmer briefly to infuse the flavors.
    🕒 08:06
19. Mix together the prepared chopped parsley (2 tbsp), grated garlic (1/2 clove), and finely chopped yuzu peel (1/4 fruit). You can add a pinch of salt to taste. This mixture can also be used as a sauce with plenty of olive oil, or served over toasted bread or freshly cooked rice.
    🕒 09:06
20. Plate the creamed napa cabbage, then arrange the cod fillets and cod milt on top.
    🕒 09:51
21. Finally, generously sprinkle the prepared gremolata over the dish.
    🕒 09:59