At just 21 years old, Paula Bründl cooked her way into the hearts of the jury in the last season of "The Taste". In the end, the philosophy student from the team of Berlin star chef Tim Raue snatched the title. In the "Sweet and salty" task, she impressed with cod on mushy peas and misomayo, radish pickles, ponzu stock and sweet and salty pistachios. With these instructions, you can also get the winner's dish on your plate at home.

Servings: 4 (main course)Time: 1 hour

Ingredients for the cod:

600 g Cablejaufilet3 EL helle MisopasteSalz2 EL neutrals ÖlFlower of Salt

For the radish pickles:

65 ml raspberry vinegarsugar10 mini radishes

For the miso mayo:

1 Ei2 EL whole Misopaste1 TL Dijon-Senf200 ml neutral Beer1 Spritzer Reisessig1 Msp. Spelled Pepper

For the pistachios:

1 handful of shelled pistachios 1 tbsp powdered sugar

For the pea puree:

500 ml vegetable stock 250 g peas (frozen goods; defrosted) 50 g butter 50 ml cream juice of 1 lime pepper

For the ponzu broth:

100 ml soy saucejuice of 1 lime

For the garnish:

1 handful of peas (frozen; defrosted) shisi cress

Also: piping bag

1. For the cod, check the fish for bones and pull any that are found. Cut the fillet into 4 equal portions. Dissolve the miso paste and 70g salt in 500ml water. Soak the cod in it for about 10 minutes to give it a slightly firmer texture.

2. For the radish pickles, briefly boil the vinegar with 100 g sugar and 100 ml water in a small saucepan. When the sugar has dissolved, remove the saucepan from the heat. Plane or cut the radishes into very thin slices and let them soak in the slightly cooled stock for at least 20 minutes.

3. Meanwhile, for the misomayo, mix the egg, miso paste and mustard in a tall mixing bowl with a hand blender. Mix in the oil drop by drop, then in a fine stream, until the mixture is light and creamy. Season the mayo with rice vinegar, Piment d'Espelette, sugar and salt to taste. Transfer to a piping bag and chill in the fridge. Remove the cod from the brine, pat dry and set aside.

4. For the pistachios, roast them in a coated pan without fat over medium heat until golden brown. Lightly caramelize with the icing sugar and a pinch of salt. Spread the pistachios on a sheet of parchment paper and leave to cool.

5. For the pea puree, bring the vegetable stock to the boil and blanch the peas in it for about 5 minutes. Meanwhile, for the ponzu stock, whisk together the soy sauce and lime juice with 2 tablespoons of sugar until the sugar has dissolved.

6. For the puree, pour the blanched peas into a colander, catching the vegetable stock. Finely mix the peas with butter, cream, lime juice, 3 tablespoons of sugar, a pinch of salt and pepper and a dash of vegetable stock while still hot in a blender. If desired, add more stock by the spoonful and season again with salt and pepper. keep warm

7. For the cod, heat the oil in a pan and sear the fish carefully on both sides over a medium heat. Remove from the pan and season with fleur de sel.

8. Arrange the cod in the middle of deep plates. Place a few dots of mushy peas and misomayo all around. Drizzle the fish with the ponzu broth. Scatter the pickled radishes over the fish in scales. Garnish with pistachios and shiso cress.

The anniversary season of "The Taste" is currently running every Wednesday from 8:15 p.m. on Sat.1. There are Frank Rosin, Alex Kumptner, Alexander Herrmann and the defending champion Tim Raue.

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