Pan-Roasted Black Cod with...Pan-Roasted Black Cod with Yuzu-Kombu Dashi & Caviar

An exquisite Michelin-grade dish featuring silky pan-roasted black cod set in an aromatic yuzu-kombu dashi consommé, finished with charred baby leeks, shiso oil, and fine Siberian caviar.

Ingredients

Cooking Instructions

1. 01

   To make the herb oil: Blanch fresh shiso leaves in boiling salted water for 5 seconds, plunge immediately into ice water, then squeeze dry. Blend with 100ml grapeseed oil on high speed for 3 minutes until vibrant green. Strain through a fine cheesecloth without pressing; set aside.

2. 02

   To make the yuzu dashi: Gently wipe kombu with a damp cloth. In a medium saucepan, combine kombu with 600ml cold spring water. Heat slowly over medium-low heat until it barely simmers (around 80°C/175°F). Remove kombu, add katsuobushi, remove from heat, and let steep for 4 minutes. Strain through a fine-mesh sieve lined with cheesecloth.

3. 03

   Season the clear dashi broth with white soy sauce, mirin, and fresh yuzu juice. Keep warm over very low heat (do not boil).

4. 04

   Pat black cod fillets completely dry with paper towels. Season the skin side generously with fine sea salt.

5. 05

   Heat 20ml grapeseed oil in a heavy-bottomed stainless steel or cast-iron skillet over medium-high heat. Place cod skin-side down, pressing gently with a fish spatula for 10 seconds to ensure even skin contact.

6. 06

   Sear the cod for 4 minutes until the skin is exceptionally crispy and golden. Turn heat to medium-low, add cold cubed butter and baby leeks to the pan. Baste the flesh side of the fish with foaming butter for 2–3 minutes until just opaque and cooked through.

7. 07

   Remove cod and leeks to rest on a wire rack lined with paper towels for 1 minute. Season with flaky Maldon sea salt.

8. 08

   Assembly: Ladle warm yuzu dashi broth into the base of 4 shallow, warmed ceramic bowls. Place a charred baby leek in the center of each bowl and nestle the pan-roasted black cod skin-side up on top. Drizzle shiso oil around the dashi broth. Crown each fillet with a quenelle of Siberian caviar.