Black Cod is probably one of my top 5 favorite fish to cook and eat. The butteriness and oil content in the fish makes this fish very forgiving in the cooking process not to mention moist and delicious. Here I had some fresh turmeric that I decided to candy along with a carrot curry puree. I thought I would bring some acid to the dish with some pickled apricot slices. To give the dish some crunch I add some blanched snap peas. A great spring to early summer dish that is light and delicious. Here is the recipe I hope you enjoy it.
1 lb of Black Cod cut into 3-4 oz pieces
2 tbsp butter plus 1 slice of fresh ginger
3 fingers of turmeric peeled and sliced thin
3/4 cup of water
1/2 cup sugar
2 cups of vegetable oil
2 tbsp of curry powder
1 1/2 cups of blanched snap peas
3 firm apricots sliced thin
1/4 cup rice wine vinegar
1/4 cup champagne vinegar
3 tbsp of white balsamic
1/3 cup sugar
1 tsp cumin seeds
1 garlic clove
1 tbsp peppercorns
2 tsp salt
Carrot turmeric puree
4 large orange carrot peeled and sliced 1/4 inch
1 turmeric peeled and sliced thin
1 tsp curry powder
2 cups of water
2 tbsp of butter
Salt to taste.
For the Carrot turmeric puree,
Add water, carrots, turmeric, and curry powder to a pot. Bring to a boil add a pinch of salt, cover and turn down to a simmer. Cook until carrots and turmeric are tender. Then strain off reserving the liquid if any is left just in case you need for the puree. Add the carrots and turmeric to a vita mix and puree adding butter and liquid if need be to make a smooth puree. Season with salt and lime juice. Set aside and keep warm.
For the Pickled apricots,
In a small sauce pot add spices cumin, clove, and peppercorn. Toast on medium heat for about a minute or until the become fragrant. Then add the vinegar, sugar, salt, to the pot and bring to a boil. Place the apricot slices in a preserving jar or bowl and pour the vinegar liquid over top. Cover and allow to come to room temperature. Allow at least 4 hours until you use them.
For the Candied turmeric,
Place all the ingredients into a small sauce pot and bring to a boil and then turn down to a simmer. Cook for 20-30 minutes until turmeric is tender and there has formed a thick glaze. Let it cool to room temperature
For the Curry Oil,
In a small sauce pot add curry powder and toast on low heat for 1 minute. Then add the oil and bring up to 150 degrees. Then turn off the heat and allow it to steep for 2 hours. Then strain off season with salt if desired and place in a squirt bottle.
Place black cod in a sous vide bag along with butter and ginger. Seal bag air tight and then place in a water bath at 130 degrees for 6-8 minutes. Meanwhile get plates ready, add turmeric carrot puree to the plate, add blanched snapped peas tossed with curry oil and salt. Add the candied turmeric slices. Then take the fish out of the bag, drain on a paper towel, season with salt and place on the plate. Add pickled apricot, and nasturtism leaves. Drizzle with curry oil, serve and enjoy!