Charred Habanero & Yuzu...Charred Habanero & Yuzu Glazed Black Cod

A sophisticated balance of searing heat and vibrant acidity, featuring buttery black cod glazed with a habanero-yuzu reduction, served over a velvet parsnip purée with fermented chili foam.

Ingredients

Cooking Instructions

1. 01

   Prepare the Glaze: In a small saucepan over medium heat, combine yuzu juice, honey, miso, and the finely minced habanero. Reduce by half until a thick, syrupy consistency is achieved. Strain through a fine-mesh sieve and set aside.

2. 02

   Parsnip Velvet: Boil parsnips in salted water until tender. Drain and blend with heavy cream and a pinch of white pepper until completely smooth. Pass through a chinois for a true Michelin-standard texture.

3. 03

   Chili Foam: Combine the fermented Fresno chili juice with soy lecithin in a tall container. Use an immersion blender at the surface to incorporate air, creating a stable, spicy foam.

4. 04

   Searing the Cod: Season the cod with salt and Sansho pepper. In a cast-iron skillet with a touch of neutral oil, sear the cod skin-side down until the skin is perfectly crisp. Flip gently.

5. 05

   Basting: Brush a generous layer of the habanero-yuzu glaze over the fish. Place the skillet in a preheated oven at 200°C for 4 minutes, basting once more halfway through.

6. 06

   Plating: Place a focused mound of parsnip purée in the center of the plate. Rest the cod atop the purée. Spoon a small amount of extra glaze around the base and finish with a cloud of the chili foam. Garnish with micro-shiso if available.