Butter-Poached Black Cod with...Butter-Poached Black Cod with Mole Blanco and Charred Tomatillo

Silky Pacific black cod poached gently in brown butter, resting in an ethereal white mole crafted from toasted pine nuts and white chocolate, balanced with bright charred tomatillo relish and hoja santa oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Hoja Santa Herb Oil: Blanch the fresh hoja santa leaves in salted boiling water for 5 seconds, shock immediately in ice water, squeeze completely dry, and blend with 100ml grapeseed oil at high speed for 2 minutes until bright green. Strain through a coffee filter without pressing; reserve.

2. 02

   Char the Tomatillos: Place husked and washed tomatillos in a smoking-hot dry cast iron skillet. Char aggressively on all sides until blackened in spots but still firm inside (approx. 5 minutes). Cool, finely brunoise, and toss with finger lime pearls, a drop of sherry vinegar, and a pinch of salt. Set aside.

3. 03

   Build the Mole Blanco Base: In a heavy pan over medium heat, melt 30g of butter. Add the sliced plantain and cook until caramelized and tender. Add the white onion, garlic, and habanero; sweat gently without coloring for 8 minutes until translucent.

4. 04

   Toast and Simmer: In a separate pan, toast the pine nuts and sesame seeds lightly until fragrant and pale golden. Transfer to the onion-plantain mixture, pour in the chicken stock, and bring to a gentle simmer for 15 minutes to soften all elements.

5. 05

   Blend and Emulsify Mole: Transfer the warm mixture into a high-speed blender (Vitamix). Blend on high for 3 minutes until silk-smooth. Add the white chocolate and sherry vinegar, blending on low until incorporated and glossy. Pass through a fine chinois into a clean saucier. Season with fine sea salt to taste and keep warm at 60°C.

6. 06

   Butter-Poach the Cod: In a shallow rondeau or wide saucepan, gently melt the remaining 220g of butter over low heat, keeping the temperature strictly between 52°C and 55°C. Season the black cod lightly with salt and submerge in the warm butter bath. Poach gently for 12-14 minutes until the internal temperature registers 48°C and the flakes separate effortlessly.

7. 07

   Plate: Ladle a generous pool of warm, velvety mole blanco into the center of four warm shallow bowls. Gently lift the cod fillets from the butter bath, drain on paper towels, and place atop the mole. Crown each fillet with charred tomatillo relish and pristine purslane leaves. Break the surface of the mole with droplets of vivid green hoja santa oil and finish with a pinch of flaky Maldon salt.