Cod Sushi with Hazelnuts represents a fascinating encounter between tradition and innovation, where fresh fish pairs with the crunchiness of hazelnuts, creating a surprising dish rich in contrasts. The delicacy of cod, a fish with a soft and light flavor, is enhanced by the toasting of the hazelnuts, which add a touch of savoriness and an interesting texture. This dish is not just a reinterpretation of traditional sushi, but an example of how simple ingredients can transform into a unique culinary experience. The preparation requires careful cooking technique: the cod must be sautéed with care to maintain its moisture and fragrance, while the toasted hazelnuts release their unmistakable aroma, making the dish even more enveloping. Although sushi is often associated with Japanese cuisine, this version with cod and hazelnuts stands out for its more universal origin, evoking flavors and ingredients that are easily accessible. The savoy cabbage, used to wrap the filling, not only adds an additional layer of taste but also offers a freshness that perfectly balances the dish. This sushi is ideal for a dinner among friends, where the desire to experiment meets the search for light and tasty dishes, perfect for the winter season. Served with a light soy sauce, it can become a refined appetizer or a main dish that surprises and conquers. The versatility of this sushi makes it suitable for special occasions, where creativity in the kitchen finds space to express itself.

Coarsely chop the hazelnuts with a knife. Clean the leaves of the savoy cabbage and cut them, removing the tougher white part. Separate some leaves of savoy cabbage and blanch them in boiling water for a few moments. Toast the hazelnuts in a small pan with a little oil. Then place the hazelnuts on absorbent paper. In the same pan, sauté the fish. On a work surface, lay out a sheet of plastic wrap. Place the savoy cabbage on it and then the cod. Roll it up tightly and close it well. Steam for 15 minutes. Then remove the plastic wrap and cut into pieces. Serve with chopped hazelnuts.