Dietmar Sawyere
Hotel The Chedi
Gotthardstrasse 4
6490 Andermatt


Black cod in miso marinade

Black Cod


4 x 90 g filets from black cod
60 ml sake
60 ml mirin
100 g white Miso
75 g sugar


Heat the sake and mirin together and let it reduce it to a third. Add the sugar and dissipate it. Add the miso and blend it smoothly.

Take the marinade off of the heat and let it cool down. Cover the fish from both sides with the marinade and put it in the fridge for at least 6 hours.



100 ml rice vinegar
1 chopped shallots
40 ml yuzu-juice
70 ml sugar sirup
100 ml heavy cream
50 g white miso
25 g red miso
80 g butter


Heat up the rice vinegar and the shallot in a pan until it’s reduced to 3/4. Add the yuzu-juice and sugar sirup, bring it to a boil and add the heavy cream. Bring it again to a boil and add both misos. Let it simmer for a minute and try it.

Add more yuzu-juice or sugar sirup if you like. Strain it through a sieve to remove the shallots.

Bring it again to a boil and add the butter.



aspargus white, cooked in milk and water
baby spinach leaves


Take the fish out of the marinade and wash it. Cook it on low heat with butter, take care, that the temperature isn’t too high. Let the fish rest on a warm place after cooking. Season it with Seasalt and Lemonjuice. Cook the Shiitake-mushrooms in butter. Add the cooked white aspargus and heat it up. Add the Baby spinach leaves and season it with Seasalt. Arrange the vegetables on the plates, add the fish and the sauce.