Pan-Seared Black Cod with...Pan-Seared Black Cod with Dashi-Braised Morels & Cauliflower-Yuzu Silk

A refined, nutrient-dense composition featuring pristine wild black cod over a velvety, dairy-free cauliflower purée infused with yuzu and umami-rich braised morels.

Ingredients

Cooking Instructions

1. 01

   Steam cauliflower florets in almond milk with a pinch of sea salt until completely tender, about 10-12 minutes. Transfer to a high-speed blender with yuzu juice and blend until a glossy, silk-like emulsion forms. Keep warm.

2. 02

   In a small sauté pan, heat 1/2 tbsp olive oil over medium heat. Add the morels and gently sauté for 2 minutes, then deglaze with kombu dashi. Simmer gently until liquid reduces to a light glaze (approx. 4 minutes). Fold in greens during the final minute to gently wilt.

3. 03

   Thoroughly pat the black cod fillets dry with paper towels and season the skin lightly with fleur de sel.

4. 04

   Heat 1 tbsp olive oil in a non-stick stainless steel skillet over medium-high heat until shimmering. Place the cod skin-side down, gently pressing with a spatula for 10 seconds to ensure even skin contact.

5. 05

   Cook undisturbed for 4-5 minutes until the skin is golden and ultra-crisp. Carefully flip and cook for an additional 1-2 minutes until flesh is just opaque and flakes effortlessly.

6. 06

   To plate: Spoon a generous swoosh of the warm cauliflower-yuzu silk onto each shallow bowl. Arrange braised morels and wilted greens alongside. Perch the cod crisped-skin side up atop the purée, finish with dashi reduction drizzle, and garnish with micro shiso.