Here is a recipe I was trying some different techniques with.  Sometimes playing around with food and different techniques can result in something great.  I was trying to make like a cold torchon or terrine of fish without using Transglutaminase (meat glue) to hold the fish together.  I ended up with a warm "terrine" that was really delicious.  I first cured the fish for a few hours to firm up the fish.  Then added gelatin, dill, and rolled up the fish into a log and sous vide it.  I paired it with fermented pear, fennel, and buttermilk sauce.  Here is the recipe I hope you enjoy it!

Black cod
3 fillets cod fillet
2 cups salt
2 cups sugar

1 bunch of dill chopped fine and 1 tsp of gelatin

Fermented pear
3 pears sliced
1 lemon juiced
2 tbsp of salt

Pickled fennel
4 stalks of fennel sliced thin, fronds removed
1 cup rice wine vinegar
1 tsp fennel
2 garlic cloves
1 Serrano
1/3 cup of sugar
2 tsp of salt

1 cucumber shaved
2 baby zucchini shaved
12 slices of fermented pear
1/4 cup of pickled fennel
1 fresh horseradish
1 bunch of fennel pollen
Handful of dill sprigs
Lemon verbena oil
Salt to taste

Buttermilk sauce
1 cup of buttermilk
1/2 cup of creme fraiche
1 lemon zested
Salt to taste

Lemon verbena oil
2 bunches of lemon verbena
3 cups of oil

For the Black Cod

Take your 3 fillets of Black cod and cut the skin off.  Then cut out the bones that runs down the center of the fillet (So you basically cut the fillet in half lengthwise and cut out the bones) Then mix salt and sugar and cure the fish for 4 hours.  Then rinse off the cure mixture and pat dry.  Place in a stove top smoker and smoke on high heat for 1 minute and then turn off the heat and let it sit inside for 20 mins to penetrate the fish without heat .  Take the black cod loins and coat with chopped dill and sprinkle with gelatin.   Take two long pieces of plastic wrap and overlap them.  Then try and place the loins on top of each other and roll the loins using the plastic wrap into a log.   Poach in 120 degree water for 25-30 mins.  Take out and let it rest.

Meanwhile while the fish is curing

Lemon Verbena Oil,

Take the oil and place in a small pot along with the verbena.  Slowly bring the oil up to where it just starts to bubble slightly.  Turn off the heat and allow to cool completely to room temperature.  Strain off and set aside.

For the Fermented Pear, (needs to be done at least 2 days in advanced)

Take pear and slice thin on a mandolin, place in a bowl with salt and lemon juice.  Then pack the pear into a preserve jar with a weight.  Close the lid and allow to sit in a dark place at room temperature for at least 2 days.  After 2 days you can stop the fermentation by placing in the refrigerator and it will keep up to a month.  

For the Buttermilk Sauce,

Combine all the ingredients in a bowl and mix well.  Adjust seasoning and set aside.

For the Pickled Fennel, (can be done at least a day in advanced)

Place slice fennel into a preserve jar or small container.  Combine the rest of the ingredients into a small pot and bring to a boil.  Pour over all of the contents of the pot over the shaved fennel stalks.  Cover and allow to come to room temperature.   

To Finish,

In a bowl add shaved cucumber, zucchini and a little of the verbena oil.  Season with salt and place on the plate.  Then add the pickled fennel, fermented pear, and fennel pollen.  Take the fresh horseradish and grate over the top of the salad.  Then take your black cod and slice a nice slice and place on the plate.  Finish the plate with dots of the buttermilk sauce.  Serve and enjoy! 

 

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