Ancho-Lacquered Black Cod with...Ancho-Lacquered Black Cod with Avocado-Lime Espuma

A luxurious Mexican-fusion masterpiece featuring buttery black cod glazed in a smoky ancho-piloncillo reduction, balanced with a silky molecular avocado-lime espuma and an earthy pepita-cocoa nib crunch.

Ingredients

Cooking Instructions

1. 01

   To make the ancho lacquer, toast the dry ancho chiles in a skillet over medium heat for 2 minutes until fragrant. Transfer to a bowl, cover with boiling water, and let soften for 15 minutes.

2. 02

   Drain the chiles and transfer to a high-speed blender. Add the grated piloncillo, mezcal, chicken stock, smashed garlic, and a pinch of salt. Blend until completely smooth. Strain through a fine-mesh sieve into a small saucepan.

3. 03

   Simmer the strained chile mixture over medium-low heat for 10-12 minutes, stirring occasionally, until it reduces to a thick, glossy syrup (lacquer consistency). Set aside.

4. 04

   To prepare the avocado-lime espuma, blend the avocado flesh, lime juice, heavy cream, Mexican crema, and 1/2 teaspoon of salt until ultra-smooth. Pass the purée through a fine chinois sieve to remove any micro-lumps.

5. 05

   Pour the smooth avocado mixture into a 1-pint whipping siphon. Charge with one N2O charger, shake vigorously 10-15 times, and keep at room temperature.

6. 06

   Toast the pepitas in a dry skillet over medium heat until puffed and slightly browned. Toss with the cocoa nibs and a pinch of flaky sea salt, then coarsely crush.

7. 07

   Preheat the oven to 400°F (200°C). Season the black cod fillets with salt. Heat a film of oil in an oven-safe skillet over high heat. Sear the cod skin-side down for 2 minutes.

8. 08

   Flip the fish, spoon a generous tablespoon of the ancho lacquer over each fillet, and transfer the skillet to the oven. Bake for 5-6 minutes until the fish flakes easily and the lacquer is caramelized.

9. 09

   To plate, spoon a ribbon of the remaining ancho lacquer across each plate. Dispense a delicate cloud of the avocado-lime espuma next to it. Place the lacquered cod gently over the glaze, garnish with the pepita-cocoa nib crunch, and finish with micro-cilantro.