Ingredients:
BLACK COD:
4 Alaska Black Cod fillets (approx. 6 oz. each)

4 oz. baby carrots

1 small bulb fennel

4 oz. pearl onions

2 oz. fava beans or sugar snap peas

3 oz. sugarcane juice or 2 oz. mirin (rice sweet cooking
wine)

2 tbsp. olive oil

2 tbsp. chopped fresh ginger

Salt, to taste

Black pepper, to taste

2 oz. spiced lobster broth (see recipe)

Sprig of cilantro (garnish)

SPICED LOBSTER BROTH:
Yield: 2 cups

1 cup garlic, whole

2 cups peanut oil

3 cups lobster stock

1/2 cup gingerroot, chopped

1 1/2 tbsp. red Thai curry paste

1 tbsp. fermented black beans

3 oz. rock sugar or organic turbinad

1/2 oz. salt, kosher

1/2 oz. black pepper, ground

Directions:
In blender, process the garlic and peanut oil until finely minced. Combine with cold lobster stock and chopped ginger and bring to a simmer. Add curry paste, black beans and sugar. Cook for about 20 minutes. Season with salt and black pepper. Cover and refrigerate.

Method: Cut carrots into batons. Peel the outside ribs of the fennel then cut lengthwise into wedges. Blanch the onions in boiling water for 2 minutes, then drain and peel. Blanch the fava beans or sugar snap peas in boiling water 1 minute, then drain. If using sugar snap peas, peel after draining. Brush the top of the black cod with a mixture of sugarcane juice and olive oil. Sprinkle with freshly chopped ginger. Lightly season with salt and immediately refrigerate, covered, until needed.

Heat 1 to 2 tbsp. olive oil in a heavy-based frying pan and stir all vegetables. Cook gently for 5 to 7 minutes, stirring occasionally until just soft. Season with salt and black pepper, remove from the heat and keep warm. Brush olive oil over a baking tray large enough for all black cod fillets in one layer and arrange fish on the pan. Roast until medium, about 8 minutes. Fillets should be cooked on the outside, but still moist and slightly underdone on the inside.

To Serve: Ladle the Spiced Lobster Broth equally between 4 plates, place vegetables in the center of the sauce, then set the fish on top of the vegetables. Garnish with a sprig of cilantro.

Recipe By:
Chef Francois Kwaku-Dongo, L'Escale Restaurant


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