Here is one of the six dishes I serve Jim Belushi and Peter Finkbeiner a little while back.  After I served this dish Jim Belushi told me this was one of his wife's (who was present at this dinner) favorite fish and she absolutely loved this course.  Peter Finkbeiner was a child actor who became one of the world leading food critics.  Peter has a restaurant world guide , a little black book of all the best places to go in the world.  After this six course meal Peter came back into the kitchen as I was cleaning up and just wanted to thank me for an amazing meal.  He told me he has eaten in all the best restaurants around the world knows all of the big name chef's and this was truly amazing.  I asked him if he was critiquing me, how would he rate it?  He said " I would give you the highest of highest rating", "this was as good as any of the great chefs around the world".  This was really amazing to hear and what a compliment.  At least for one night I came to play with the heavy hitters in the culinary world.   Here is the recipe I hope you enjoy it!

Black cod with black trumpet peas

Fish sauce
4 fish carcasses
1/2 cup of miso
3 tbsp of soy sauce
1/2 fennel
1 onion
2 carrots
3 stalks of celery
6 cloves of garlic
2 bay leaves
10 cups of water
1 tbsp peppercorns
1 chicken bone carcass roasted
1 piece of kombu
1/3 cup bonito flakes
2 tbsp of cornstarch mixed with 2 tbsp of water
Splash of vinegar, soy, and salt to finish

4 4 oz pieces of black cod
1 cup of blanched peas
1 tbsp of olive oil and butter
Salt and pepper 

Black trumpet purée
1 lb of black trumpet washed 3 times
1 shallot
2 tbsp butter 2 tbsp of olive oil
1 small black truffle
1/4 cup Madeira
1/4 cup cream
Salt and pepper to taste

4 spring onion bottoms sliced thin
1 cup of flour
1 tbsp of Cajun spice

Brassicas flowers
Fried spring onion

For the fish stock,

Have your butcher fillet the black cod, if you don't know how.  Then take the whole fish carcasses and rinse well under cold water to rid of any blood ( blood will turn your stock cloudy).   Then place in a pot with the rest of the ingredients and bring to a boil.  Turn down to a simmer and reduce by at least half.  The stock should have a rich deep flavor.  If the stock still taste very mild and watery, then reduce a little more until you have a deep flavor profile.  Strain out and discard the contents.   Then take the fish stock and thicken with cornstarch and water slurry.  Simmer for 10 minutes, then adjust with a splash vinegar, soy, and salt.  Set aside and keep warm

For the mushroom puree,

In a saute pan add olive oil and 1 tbsp of butter along with black trumpet mushrooms and sliced truffles.  Add a pinch of salt and shallots to the pan and cook for 5-7 minutes.  Deglaze with the madeira wine and reduce by half.  Then add the cream and reduce until almost all the liquid is gone.  Add everything to a vitamix and puree until smooth.  Add the last tbsp of butter and adjust the seasonings. Set aside and keep warm.

For the onion

Toss flour and cajun seasoning together in a bowl.  Place the spring onions into the four and dust well.  Shake off the excess flour and fry the onions until golden brown in small batches.  Season with salt as soon as you take them out of the fryer.  Set aside until ready to use.

To finish the dish,

In a large saute pan on medium high heat add oil.  Season cod with salt on both sides and then place fillet side down in the pan. Cook for about 5 minutes on the one side.  Meanwhile in another small saute pan add butter and english peas. Cook just to get hot, season with salt.  Flip the cod over to reveal a beautiful natural crust take out and let the fish rest for a minute on plate with paper towels.  Place the fish on the plate.  Place a spoonful of the mushroom puree next to the fish.  Add the peas on top of the puree.  Pour a some of the sauce over the fish, add the flowers and onions on top of the peas.  Serve and enjoy!

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