Charcoal-Grilled Miso Black Cod with Jerusalem Artichoke Skin, Wasabi Cream and Tonburi

Name: Charcoal-Grilled Miso Black Cod with Jerusalem Artichoke Skin, Wasabi Cream and Tonburi
Yield: serves 8
Cuisine: Australia
Ingredients: fine sea salt; 2 kg (4 lb 8 oz) katsuobushi-infused clarified butter; 100 g (3½ oz) reserved miso marinade, for grilling (see miso-marinated black cod); 6 logs Japanese charcoal (binchotan)