Steamed Wild Black Cod...Steamed Wild Black Cod in Toasted Kelp Consommé with Charred Romanesco

Pristine, silk-textured wild cod gently infused with ginger aromatics, resting in a crystal-clear kombu-shiitake broth with tender charred Romanesco florets and cold-pressed shiso oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb infusion: Blanch the shiso leaves in boiling water for 5 seconds, shock immediately in ice water, squeeze completely dry, and emulsify with the extra virgin olive oil using an immersion blender. Strain through a fine-mesh sieve to yield a brilliant emerald oil.

2. 02

   Prepare the consommé: In a small saucepan, submerge the kombu and dried shiitakes in filtered water. Heat gently over medium-low heat to 65°C (150°F) for 20 minutes without letting it boil. Remove the kelp and mushrooms, stir in the micro-planed ginger juice and a small pinch of sea salt, then keep warm on the lowest setting.

3. 03

   Lightly pickle the garnish: Toss the thin ribbons of daikon radish with the apple cider vinegar and a pinch of salt; let compress and quick-pickle at room temperature for 10 minutes.

4. 04

   Char the vegetables: Heat a dry cast-iron skillet over high heat. Sear the Romanesco florets dry for 2 minutes until lightly blistered, then splash with 1 tablespoon of the warm broth and cover for 1 minute to steam until tender-crisp.

5. 05

   Steam the cod: Lightly season the cod fillets with sea salt. Place inside a bamboo or perforated steam basket set over simmering water. Steam covered at a gentle bubble for 6 to 7 minutes until the fish turns pearlescent and flakes with gentle pressure.

6. 06

   Plate and assemble: Place a steamed cod fillet in the center of two shallow, warmed bowls. Arrange the charred Romanesco and loosely folded daikon ribbons alongside the fish. Tableside or before serving, ladle the hot ginger-kelp consommé around the base and finish with dots of vibrant green shiso oil.