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Pan-Seared Wild Black Cod...Pan-Seared Wild Black Cod with Lemongrass-Infused Dashi and Charred Alliums

Name: Pan-Seared Wild Black Cod with Lemongrass-Infused Dashi and Charred Alliums
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: Modern French-Japanese
Ingredients: 2 skin-on wild black cod fillets (150g each); 1 small piece of dried kombu (approx. 5g); 2 dried shiitake mushrooms; 1 stalk of fresh lemongrass, bruised and sliced; 15g fresh ginger, thinly sliced; 4 baby leeks or thick spring onions, trimmed; 1 tablespoon avocado oil (for high-heat searing); 1 tablespoon fresh yuzu juice (or lime juice); 1 teaspoon fleur de sel, plus more to taste; 1 red radish, paper-thinly sliced on a mandoline; 10g microgreens or sea beans for garnish

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Cuisine

Modern French-Japanese

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Servings

⏱

Prep Time

25 mins

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Cook Time

20 mins

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Difficulty

Hard

A masterclass in clean, elegant cooking. Velvety, melt-in-your-mouth wild black cod is paired with a fragrant, nutrient-rich lemongrass and ginger dashi, vibrant sea greens, and smoky charred baby leeks.

Modern French-JapaneseHard

Ingredients

•2 skin-on wild black cod fillets (150g each)

•1 small piece of dried kombu (approx. 5g)

•2 dried shiitake mushrooms

•1 stalk of fresh lemongrass, bruised and sliced

•15g fresh ginger, thinly sliced

•4 baby leeks or thick spring onions, trimmed

•1 tablespoon avocado oil (for high-heat searing)

•1 tablespoon fresh yuzu juice (or lime juice)

•1 teaspoon fleur de sel, plus more to taste

•1 red radish, paper-thinly sliced on a mandoline

•10g microgreens or sea beans for garnish

Cooking Instructions

01
To make the dashi, combine 500ml of cold water, the kombu, dried shiitake mushrooms, bruised lemongrass, and sliced ginger in a small saucepan. Place over medium-low heat and bring to a bare simmer. Do not allow it to boil, as this makes the kombu bitter.
02
After 10 minutes, remove and discard the kombu. Allow the broth to steep on very low heat with the mushrooms, lemongrass, and ginger for another 10 minutes. Strain through a fine-mesh sieve lined with cheesecloth. Stir in the yuzu juice and a pinch of fleur de sel. Keep warm.
03
Lightly brush the baby leeks with a tiny drop of avocado oil. Heat a dry cast-iron skillet over high heat. Place the leeks in the pan and char them for 2-3 minutes per side until they are tender and blackened in spots. Remove and set aside.
04
Pat the black cod fillets completely dry with paper towels (moisture is the enemy of crispy skin). Season both sides generously with fleur de sel.
05
Heat the remaining avocado oil in the cast-iron skillet over medium-high heat until shimmering. Carefully lay the cod fillets in the pan, skin-side down. Immediately press down gently on the fish with a fish spatula for 30 seconds to ensure even contact and prevent curling.
06
Sear the fish undisturbed for 4-5 minutes until the skin is exceptionally crispy and easily releases from the pan. Carefully flip the cod and cook on the flesh side for just 1-2 minutes, spooning any hot oil over the skin. Transfer to a plate to rest for 1 minute.
07
To assemble, place two charred baby leeks in the center of each shallow serving bowl. Gently rest a pan-seared cod fillet on top of the leeks, skin-side up. Arrange the shaved radish slices and microgreens elegantly around the plate.
08
Pour the hot, fragrant lemongrass dashi into the bottom of the bowls at the table-side, ensuring the liquid does not touch the crispy cod skin.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023