Citrus Cured Black Cod with Black Caviar Lentils and Black Truffle
Chef Jason
Rated 5.0 stars by 1 users
Servings
2
Prep Time
30 minutes
Cook Time
25 minutes
Hey there, it’s Chef Jason! 🎣🍋 Ready for a flavor-packed experience? We’re making a Citrus Cured Black Cod, perfectly seared and flaked over Black Caviar Lentils. It’s garnished with crisp celery salad, a seaweed-pea leaf pesto, and crowned with decadent Black Truffle Carpaccio. Every bite is brimming with rich, umami goodness, balanced by the brightness of lemon zest and sherry vinegar. Trust me, this dish is elegance on a plate! 🍋✨
Ingredients
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2 6 ounce black cod fillets ❄
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2 lemons
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1 packet Balinese Truffle Salt
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1 medium yellow onion
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½ bunch parsley ❄
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1 bunch chives ❄
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1 stalk celery ❄
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1 heaping cup black caviar lentils
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1 bay leaf ❄
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1 sheet nori
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1 garlic clove
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½ cup pea leaves ❄
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3½ tablespoons unsalted butter❄
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1 cup olive oil
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1½ tablespoons sherry vinegar
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10 grams kombu
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10 grams caviar
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1 jar Truffle Carpaccio
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Cutting board
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Knife
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Microplane
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Mandoline (or sharp knife)
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2 medium sauce pans
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Medium saute pan
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Large saute pan
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Large spoon
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Metal spatula
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Rubber spatula
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Blender
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Kosher salt
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Ice
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2 cups water
Mise en Place 🔪
Directions
Prep 🥒
If you do not have a gas stove, please preheat your oven to 350F before class
Remove the fish from its package and pat dry with paper towels.
Zest one whole lemon over the fish evenly, then cover with Balinese Truffle Salt.
Allow the fish to cure for 10 minutes, then rinse under cold running water. Pat dry with a paper towel and set aside at room temperature.
Brunoise the onion and reserve for the process known as re-frying the lentils.
Pick and finely chop parsley. Thinly slice the chives. Reserve for garnish.
Ready an ice bath. Peel and cut the celery into batons, then thinly shave on a mandoline. Place in the ice water for 5 minutes to crisp up, then drain and reserve for plating.
How to Cook 🍳
In a medium sauce pan over high heat, bring the 2 cups of water to a boil.
In another medium saucepan over medium heat, toast the lentils until aromatic. When the water has come to a boil and the lentils are toasted, add the bay leaf and mix the lentils into the water.
Bring the lentils up to a boil, then turn the heat down to maintain a simmer. Simmer until cooked through, about 10 to 15 minutes. Set aside at room temperature.
Toast the nori and kombu over an open flame or in the oven until roasted and fragrant.
Peel the garlic and add to a blender, along with the toasted nori, ½ cup of the olive oil and the pea leaves. Blend on high until combined, about 10 to 30 seconds. Reserve for plating.
In a large saute pan over high heat, pour in just enough olive oil to cover the entire bottom of the pan. Once the oil is smoking, add the cod and turn the heat to medium.
Pan sear until the black cod begins to flake, about 4 to 8 minutes.
Once the fish is fully cooked, remove it from the pan and set aside to rest.
Meanwhile, in a medium saucepan, add the remaining olive oil and bring up to the smoke point. Add the onions and saute until translucent.
Bring the heat up once more and add the lentils. Mix well to emulsify with the oil. Once fully incorporated, take off the heat and finish with the parsley, caviar, and butter.
In a bowl, combine the celery shavings, sherry vinegar, and chives. Season with salt and mix well.
On the plate up! Put a generous portion of lentils right in the center of your vessel. With your fingers, flake the cod onto the lentils. Garnish the plate with the celery salad and seaweed pesto. Finish with lemon zest and a healthy amount of Black Truffle Carpaccio. By healthy I mean the entirety of the jar!