4 Alaska Black Cod fillets (approx. 6 oz. each)
4 oz. baby carrots
1 small bulb fennel
4 oz. pearl onions
2 oz. fava beans or sugar snap peas
3 oz. sugarcane juice or 2 oz. mirin (rice sweet cooking wine)
2 tbsp. olive oil
2 tbsp. chopped fresh ginger
Salt, to taste
Black pepper, to taste
2 oz. spiced lobster broth (see recipe)
Sprig of cilantro (garnish)
Spiced Lobster Broth: (Yield: 2 cups)
1 cup garlic, whole
2 cups peanut oil
3 cups lobster stock
1⁄2 cup gingerroot, chopped
1 1⁄2 tbsp. red Thai curry paste
1 tbsp. fermented black beans
3 oz. rock sugar or organic turbinad
1⁄2 oz. salt, kosher
1⁄2 oz. black pepper, ground
In blender, process the garlic and peanut oil until finely minced. Combine with cold lobster stock and chopped ginger and bring to a simmer. Add curry paste, black beans and sugar. Cook for about 20 minutes. Season with salt and black pepper. Cover and refrigerate.
Cut carrots into batons. Peel the outside ribs of the fennel then cut lengthwise into wedges. Blanch the onions in boiling water for 2 minutes, then drain and peel. Blanch the fava beans or sugar snap peas in boiling water 1 minute, then drain. If using sugar snap peas, peel after draining. Brush the top of the black cod with a mixture of sugarcane juice and olive oil. Sprinkle with freshly chopped ginger. Lightly season with salt and immediately refrigerate, covered, until needed.
Heat 1 to 2 tbsp. olive oil in a heavy-based frying pan and stir all vegetables. Cook gently for 5 to 7 minutes, stirring occasionally until just soft. Season with salt and black pepper, remove from the heat and keep warm. Brush olive oil over a baking tray large enough for all black cod fillets in one layer and arrange fish on the pan. Roast until medium, about 8 minutes. Fillets should be cooked on the outside, but still moist and slightly underdone on the inside.
To Serve: Ladle the Spiced Lobster Broth equally between 4 plates, place vegetables in the center of the sauce, then set the fish on top of the vegetables. Garnish with a sprig of cilantro.
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