Alaska Seafood Marketing Institute (ASMI) Logo English Mobile

Contact

For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]
Web: www.alaskaseafood.org

Follow us on Social Networks

29 Jan Butterfish with braised morels, asparagus and truffle foam

Posted at 21:44h in Alaska Black Cod by

Butterfish with braised morels, asparagus and truffle foam

Print Recipe Pin Recipe
Course Main Course
Alaska Product Alaska Black Cod
Servings 4

Ingredients
  

  • 400 ml red wine
  • 4 tablespoon sugar
  • a knob of butter
  • 800 g fresh morels 20 g if dry
  • 400 ml sherry
  • 1000 ml beef stock
  • Salt and pepper
  • 4 green asparagus
  • 2400 g butterfish black cod
  • pinch of salt
  • extra-virgin olive oil

For the foam:

  • 1200 ml water
  • 400 ml truffle oil
  • 80 g soy lecithin

Instructions
 

  • Heat the wine with the tablespoon of sugar until it has reduced by half.
  • In a frying pan, braise the cleaned morels in the knob of butter, add the sherry carefully so it doesn’t flambé, and leave to reduce. Add the beef stock and the red wine reduction and leave to thicken. Keep aside.
  • In a blender, mix the foam ingredients until they emulsify and form a truffle foam. Keep it in this state until it is time to serve.
  • Cut the black cod into 4 pieces, 3 cm wide by 7-8 cm long. Sear on each side in a frying pan with a pinch of salt and a drop of olive oil.
  • While the black cod is cooking, blanch the asparagus in boiling water for 30 seconds to 1 minute depending on their thickness, and then chill immediately in iced water and drain. Sauté in a frying pan with a drop of olive oil and salt.
  • Arrange the black cod with the braised morels and sautéed asparagus and top with a spoonful of truffle foam.
  • Serve immediately.
Print page
0 Likes
No Comments

Sorry, the comment form is closed at this time.