Pan-Seared Wild Black Cod...Pan-Seared Wild Black Cod with Dashi-Infused Cauliflower Velouté and Sea Greens

Succulent wild black cod with a crisp sear, served over a silky, dairy-free dashi cauliflower purée and garnished with sea vegetables and citrus yuzu foam.

Ingredients

Cooking Instructions

1. 01

   Simmer cauliflower florets in kombu dashi stock over medium heat until completely tender, about 12 minutes.

2. 02

   Transfer cauliflower and 1 cup of the warm dashi liquid to a high-speed blender; blend on high until silky smooth. Season with white soy sauce and keep warm.

3. 03

   Pat black cod fillets thoroughly dry with paper towels and lightly score the skin; season the flesh with a pinch of Maldon salt.

4. 04

   Heat avocado oil in a stainless steel skillet over medium-high heat until shimmering. Place fillets skin-side down, gently pressing with a fish spatula for 30 seconds.

5. 05

   Cook until the skin is golden and crisp (approx. 4 minutes), then flip and gently sear the flesh side for 2 minutes until cooked through.

6. 06

   In a small bowl, froth the fresh yuzu juice with a splash of warm dashi using a handheld milk frother to create a light foam.

7. 07

   To plate: Spoon the cauliflower velouté into the center of shallow bowls, gently rest a cod fillet on top, arrange blanched samphire and micro shiso around, and finish with a spoonful of yuzu foam.