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09 Jul Alaska Black Cod with Sea Chimichurri

Posted at 15:54h in Alaska Black Cod, Recipes by

 

Alaska Black Cod with Sea Chimichurri

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Course Aperitif/Tapa
Alaska Product Alaska Black Cod

Ingredients
  

For the black cod

  • 800 g cleaned wild Alaska black cod cut into 4 portions of 200 g each
  • 20 g mild olive oil 0.4 acidity
  • 6 g fine salt
  • 1 g freshly ground black pepper
  • 1 lime for finishing
  • 100 g sea chimichurri

For the sea chimichurri

  • 35 g fresh flat-leaf parsley finely chopped by hand
  • 25 g fresh cilantro finely chopped by hand
  • 6 g fresh thyme finely chopped by hand
  • 5 g fresh rosemary finely chopped by hand
  • 8 g fresh mint finely chopped by hand
  • 10 g fresh sea fennel finely chopped by hand
  • 10 g fresh salty finger finely chopped by hand
  • 8 g garlic peeled and finely minced
  • 12 g white miso paste
  • 35 g fresh lime juice
  • 80 g mild olive oil 0.4 acidity
  • 3 g fine salt adjusting according to the saltiness of the miso and sea vegetables
  • 1 g freshly ground black pepper
  • 1 g Espelette pepper

Instructions
 

  • Clean the wild Alaska black cod, remove any pin bones, and cut into four even 200 g portions.
  • Pat the fish dry with paper towels, season lightly with salt, and add the black pepper just before cooking.
  • To prepare the sea chimichurri, finely chop all the fresh herbs by hand. Parsley and cilantro should be the dominant herbs, providing a fresh, vibrant green base.
  • Finely mince the garlic, sea fennel, and salty finger. Combine with the parsley, cilantro, thyme, rosemary, and mint.
  • Dissolve the white miso paste in the lime juice. The lime replaces the traditional vinegar or white wine, providing the primary acidity of the sauce.
  • Pour the miso-lime mixture over the chopped herbs. Gradually stir in the olive oil with a spoon, without blending or pureeing.
  • Season with salt, black pepper, and Espelette pepper. Adjust the seasoning carefully, taking into account the natural saltiness of the white miso, sea fennel, and salty finger.
  • Sear the Alaska black cod in a very hot pan, starting skin-side down.
  • Turn the fish over and finish cooking gently, keeping the center moist with a delicate pearly texture.
  • Remove from the heat and let rest for 1 minute before saucing.

Finishing

  • Place each portion of wild Alaska black cod on a serving plate and spoon the sea chimichurri over the fish, without completely covering it.
  • Finish with a few drops of fresh lime juice and a small extra spoonful of chimichurri around the plate.
  • Serve immediately, highlighting the contrast between the rich natural fat of the wild Alaska black cod and the fresh, saline, citrus, and herbal character of the chimichurri.
    • All herbs should be fresh and finely chopped by hand. Do not blend them, as this preserves both texture and color.
    Parsley and cilantro form the primary base of the chimichurri. Thyme, rosemary, mint, sea fennel, and salty finger should provide aromatic and saline nuances.
    Lime replaces the traditional vinegar or white wine. Add it close to serving time to preserve freshness and keep the herbs vibrant.
    Mild olive oil (0.4 acidity) adds body and shine without masking the delicate flavor of the wild Alaska black cod.

Notes

Recipe courtesy of Chef Emilio Ortega.
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