Seared Black Cod with Creme Fraiche, Caviar, Tobiko and Black Truffle
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 558
- Total Fat
- 38
- Saturated Fat
- 13
- Carbohydrates
- 19
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 38
- Cholesterol
- 171
- Sodium
- 1190
- Total: 50 min
- Active: 30 min
Ingredients
Kosher salt
1 pound haricot verts, trimmed
1 head cauliflower, cut into florets
6 tablespoons extra-virgin olive oil, plus more for greasing
1 shallot, minced
1/2 cup heavy cream, plus more if needed
1/3 cup creme fraiche
Four 6-ounce black cod fillets, skin on
Caviar, for serving
Red tobiko (flying-fish roe), for serving
1 small bunch chives, thinly sliced
Shaved black truffle, for serving
Directions
- Preheat the oven to 400 degrees F.
- Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the haricot verts to the boiling water and cook until bright green and tender, but still slightly crisp, 2 to 3 minutes. Remove the haricot verts and immediately plunge into the ice bath and set aside.
- To the same pot of water, add half of the cauliflower florets and cook until very soft and tender, about 10 minutes. Drain, transfer to a blender and set aside. Heat a medium sauté pan with 2 tablespoons of the olive oil. Add the shallots and a pinch of salt and sweat until soft and translucent, 5 to 7 minutes. Add half of the shallots to the blender with the blanched cauliflower. Add the heavy cream and creme fraiche, then puree until smooth. If the mixture seems too thick, add a bit more heavy cream. Season to taste with salt and set the cauliflower puree aside.
- Toss the remaining cauliflower florets in a bowl with 2 tablespoons of the olive oil and salt to taste, then transfer to a half sheet pan. Place in the oven to roast, tossing halfway through, until brown and caramelized, about 20 minutes.
- Meanwhile, to the pan with the remaining shallots, add the blanched haricot verts and a pinch of salt and toss over medium heat just until the haricot verts are heated through, 2 to 3 minutes. Set aside.
- Pat the skin on the cod fillets dry, then season both sides with salt. Heat a large nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Coat the bottom of another pan with some olive oil. Place the fillets skin-side down in the first pan, top them with the second pan and firmly press down on it for a few seconds. Cook until the skin is crispy, about 5 minutes. Remove the second pan, flip the fillets and cook until just cooked through, 4 to 5 minutes more. Transfer to a platter skin-side up and allow to rest for a few minutes.
- To serve: Put a spoonful of cauliflower puree on each plate and top with the haricot verts, roasted cauliflower florets and then the seared cod, skin-side up. Garnish with caviar, red tobiko, chives and black truffle.