Thursday, March 31, 2016

Recipe: Pan Seared Black Cod

Eight years ago, we filmed one of our first episodes of Capital Cooking at 1789 in Georgetown.  Dan Giusti and I hit it off and had a blast whipping up some of his fancy dishes.  Here's one of our masterpieces from the episode.

Pan Roasted Black Cod

Yields 4 plates

4 5 oz oz. portions of black cod(Grouper and tilefish also work well)

Garbanzo bean puree:
2 cups of Fresh Garbanzo Beans, already shelled(Canned work as well)
2 shallots, julienned
2 cloves garlic, sliced thin
¼ cup Diced applewood smoked bacon
2 cups of chicken stock

Pickled Pearl Onions:
12 Red Pearl Onions
2 garlic cloves
1 tbsp whole coriander
1 bunch fresh thyme
1 cup red wine vinegar
½ cup water
1/4 sugar
Salt to taste

Confit Tomatoes:
12 yellow grape tomatoes
12 red cherry tomatoes
12 pcs Applewood Bacon(cut into small cubes)
3 cloves garlic
1 tbsp smoked paprika
1 bunch thyme
2 cups extra virgin olive oil
Salt to taste

Other Ingredients:
Vegetable oil for sautéing
12 Chervil Pluches

Garbanzo Puree:
Place the applewood smoked bacon in a saute pan and heat slowly to render out the bacon fat. Add the shallots and garlic and sauté until translucent. Add the garbanzo beans and chicken stock, then cook until the beans are tender (About 30 minutes). While the bean mixture is still hot, place it in a blender and puree it until it is smooth. Pass the puree and season it with salt. Set aside for later.

For the pickled Pearl onions:
Place the vinegar, water, salt, sugar, coriander and thyme in a pot and bring to a boil. Add the pearl onions and immediately transfer the whole mixture to a tight fitting container with a lid. Place a piece of saran wrap directly on the surface of the liquid to ensure complete contact with the onions. While the mixture is still hot, place the lid on and let sit for at least 4 hours.

For the Tomato Confit:
Preheat your oven to 300 degree F. Place all of the ingredients together in a shallow casserole dish and cover with aluminum foil. Place the dish in the oven and cook for approximately 30 minutes or until the tomatoes just begin to blister. Remove the dish from the oven, and also remove the foil. Allow the tomatoes and bacon to cool inside the oil.

To assemble the dish

In a hot pan with a thin coating of vegetable oil, sear the pieces of black cod on high heat for 2 minutes and then lower the heat to medium. When you have achieved a nice golden color, flip the fish and continue to cook on medium heat until the fish is cooked. Set fish aside and keep warm. Heat up one tablespoon of garbanzo bean puree for each plate and the make a line with it on the plate. Place the fish diagonally crossing the puree. Take 3 pieces of the bacon that were cooked with the tomatoes, and crisp them up in a hot pan with a touch of vegetable oil. Drain the pieces of bacon on a paper towel and then arrange them on the plate as you like. Take 3 yellow, and three red tomatoes out of the olive oil with a slotted spoon and place them in a small bowl with three of the pickled onions. Gently toss the tomatoes and onions with a touch of salt. Arrange the tomatoes and onions on the plate as you wish. To garnish each place drizzle a spoonful of the confit oil with paprika over the fish and the rest of the dish. Garnish a couple of the tomatoes and onions with the chervil pluches.

Photos by Mary Diaz

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