Ingredients
- BLACK COD:
- 4 4 Alaska Black Cod fillets approx. 6 oz. each
- 4 oz. 4 oz. baby carrots
- 1 1 small bulb fennel
- 4 oz. 4 oz. pearl onions
- 2 oz. 2 oz. fava beans or sugar snap peas
- 3 oz. 3 oz. sugarcane juice or 2 oz. mirin (rice sweet cooking wine)
- 2 2 Tbsp. olive oil
- 2 2 tbsp. chopped fresh ginger
- Salt, to taste
- Black pepper, to taste
- 2 oz. 2 oz. spiced lobster broth (see recipe)
- Sprig of cilantro (garnish)
- Spiced Lobster Broth: (Yield: 2 cups)
- 1 cup 1 cup garlic, whole
- 2 cups 2 cups peanut oil
- 3 cups 3 cups lobster stock
- 12 cup 12 cup gingerroot, chopped
- 1 1 12 tbsp. red Thai curry paste
- 1 1 tbsp. fermented black beans
- 3 oz. 3 oz. rock sugar or organic turbinad
- 12 oz. 12 oz. salt, kosher
- 12 oz. 12 oz. black pepper, ground
Servings:
Units:
Instructions
- In blender, process the garlic and peanut oil until finely minced. Combine with cold lobster stock and chopped ginger and bring to a
- simmer. Add curry paste, black beans and sugar. Cook for about 20 minutes. Season with salt and black pepper. Cover and refrigerate.
- Method:
- Cut carrots into batons. Peel the outside ribs of the fennel then cut lengthwise into wedges. Blanch the onions in boiling water for 2
- minutes, then drain and peel. Blanch the fava beans or sugar snap peas in boiling water 1 minute, then drain. If using sugar snap peas,
- peel after draining. Brush the top of the black cod with a mixture of sugarcane juice and olive oil. Sprinkle with freshly chopped ginger.
- Lightly season with salt and immediately refrigerate, covered, until needed.
- Heat 1 to 2 tbsp. olive oil in a heavy-based frying pan and stir all vegetables. Cook gently for 5 to 7 minutes, stirring occasionally
- until just soft. Season with salt and black pepper, remove from the heat and keep warm. Brush olive oil over a baking tray large enough for
- all black cod fillets in one layer and arrange fish on the pan. Roast until medium, about 8 minutes. Fillets should be cooked on the
- outside, but still moist and slightly underdone on the inside.
- To Serve: Ladle the Spiced Lobster Broth equally between 4 plates, place vegetables in the center of the sauce, then set the fish on top of
- the vegetables. Garnish with a sprig of cilantro.
- RECIPE COURTESY: Chef Francois Kwaku-Dongo, LEscale Restaurant
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