Pan-Seared Black Cod with...Pan-Seared Black Cod with Sunchoke Silk and Yuzu-Matcha Consommé

An exquisite, nutrient-dense masterpiece featuring crispy-skinned wild black cod over a velvety sunchoke puree, bathed in a warm, antioxidant-rich yuzu and green tea broth.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk the rice vinegar with 3 tablespoons of ice water and a pinch of salt. Submerge sliced watermelon radishes to quick-pickle for 20 minutes.

2. 02

   Steam the diced sunchokes until fork-tender, about 12-15 minutes. Transfer to a high-speed blender with unsweetened almond milk and blend until completely smooth and silk-like. Season lightly with sea salt and keep warm.

3. 03

   In a small saucepan, gently warm the kombu dashi broth to 160°F (70°C). Sift in the ceremonial matcha powder and whisk vigorously until emulsified and bright green. Stir in yuzu juice and hold warm.

4. 04

   Pat black cod fillets thoroughly dry with paper towels and season both sides with flaky sea salt. Heat olive oil in a non-stick pan over medium-high heat until shimmering.

5. 05

   Place fillets skin-side down, gently pressing with a flexible spatula for 10 seconds to ensure skin contact. Cook for 4-5 minutes until skin is crisp and golden, then flip gently and cook for an additional 2 minutes until translucent at the core.

6. 06

   Spoon a pool of warm sunchoke silk into the center of four shallow heated bowls. Lay a crispy cod fillet directly in the middle, skin-side up.

7. 07

   Garnish with delicate curls of pickled radish and micro sea fennel. Pour the hot yuzu-matcha consommé around the base tableside.