Crispy Skin Black Cod
Ingredients
- 1-1.5 pounds Black cod fillet, scaled, bones removed, skin kept on
- 5 each Garlic cloves, peeled, diced small
- 1-inch piece Ginger, peeled, diced small
- 1 each Butternut squash, peeled, seeded, diced into 1-inch cubes (around 1 quart total)
- 1 each Lime, juiced
- 1 cup Coconut milk, canned is great
- ½ cup Whole cream
- 1 ½ teaspoons Green curry paste
- 1 ounce Butter, unsalted
- ½ cup Mint, leaves only, torn into pieces
- ½ cup Scallion (green onion) tops, sliced thin
- 1 teaspoon Chili crunch, (add more or less depending on your heat preference)
- 1 bottle Valette Sauvignon Blanc
- Pea sprouts or edible flowers, for garnish
- Grapeseed oil
- Kosher salt
- Freshly ground pepper
Instructions
~ Coconut & Green Curry Sauce ~
Combine the cream, coconut milk and green curry paste in a saucepot and reduce by 30%, stirring occasionally. Once reduced, add half the lime juice and butter, then adjust seasoning as needed. Cover and keep warm for later use.~ Crispy Ginger-Garlic Squash ~
In a large sauté pan over high heat, sauté the squash in grapeseed oil until it begins to caramelize, then add the diced ginger and garlic and finish in an oven at 375°F until tender. Toss in a bowl with the mint, scallions, remaining lime juice and chili crunch (adjusted to your personal heat level). Adjust seasoning as needed and reserve in a warm area.~ Cooking the Black Cod ~
Ensure the scales and bones have been removed (ask your fishmonger to remove them) and cut the fillet into 4 even pieces, around 5 ounces each. Season with kosher salt and freshly ground pepper, then, in a large sauté pan over high heat, sauté the cod in grapeseed oil for around 4 minutes, or until the skin is crispy and golden brown. Transfer the pan to an oven at 375°F and finish cooking to an internal temperature of around 140°F.~ Plating ~
Start by placing a little pool of coconut-curry sauce in the center of the plate. Place a pile of the warm butternut squash in the center. Gently lay the fish on top of the squash and finish by garnishing with the pea sprouts or edible flowers. Repeat for the remaining dishes and enjoy your creation.
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