Matt Carter's Black Cod with Tomato Nage

Categories: Chef Chat, Recipes

 

ChefTalk_Carter3.1.jpg
Keyon Fareghi
Our chat with Matt Carter ended yesterday with him explaining a little about why The Mission is different from other Latin restaurants in the area. The proof may not be in the pudding, but in the black cod dish that he will show us how to prepare today.  

Black Cod with Charred Leeks, Basmatic Rice, Aji Rocoto Tomato Nage and Crispy Taro

Yield: 2 portions

For the fish:

Black cod 2 7 oz. filets

Extra virgin olive oil 1/4 cup

1. Place filets into saute pan on medium heat.

2. Cook 2-4 minutes on each side.  

3. Season both sides with salt and pepper.

See how to create the rest of this dish after the jump.

 

For the rice:

Saffron 1 teaspoon

Basmatic rice 1 cup

Clam juice/fish stock 1 cup

Chicken stock 2 cups

Fennel (julienned) 1/2 bulb

Thyme 2 sprigs

Fresh bay leaf 1 each

White wine 1 cup

Unsalted butter 1 tablespoon

Leek 1 each

Fresh garlic (minced) 1 teaspoon

Oregano 1 teaspoon

Shallot (shaved thin) 1 bulb

Extra virgin olive oil 2 tablespoons  

1. In a large sauce pot sweat garlic, fennel and shallot in olive oil.

2. Add thyme, bay leaf, saffron, white wine and then reduce.

3. Add basmatic rice and stir in clam juice and chicken stock.

4. Cut leeks into half-moons.

5. When rice is cooked, finish with butter, leeks and oregano.

6. Season with salt and pepper.  

 

For the nage:

Red tomatoes 6 each

Red bell peppers 1-2 each

Aji rocoto 1-2 tablespoons

Garlic 2 cloves

Oregano 1 sprig

Achiote paste 1 tablespoon

Orange (juiced) 1 each

Black pepper 1 teaspoon

Clove 1-2 each

Tobasco to taste

Butter 2-3 tablespoons  

1. Juice the tomatoes and combine with the garlic and peppers.

2. In a large sauce pot add juice, aji rocoto, achiote paste, juice of the orange and 1/4 of its peel.

3. Place clove, black pepper and oregano in a sachet and it to the pot.

4. Cook on low to medium heat until the liquid reduces by half.

5. Pass through a chinoise or fine sieve.

6. Finish with butter, Tobasco and salt and pepper.

 

For the garnish:

Taro root (julienned) 2-3 oz.

Tomatoes (oven-roasted) 1-2 each

Oregano 1/4 teaspoon

Baby arugula 1/2-1 cup

Lemon juice 1/4 teaspoon

Extra virgin olive oil 1/2 teaspoon

Garlic puree pinch

Salad oil 4 cups

1. Deep fry taro root in salad oil at 350 degrees.

2. Salt and dry on a paper towel.

3. Peel and seed the tomatoes.

4. Toss in half of the oregano, garlic and olive oil.

5. Place in a low oven until almost dry then julienne.

6. Make a vinaigrette with the rest of the olive oil, garlic, lemon juice and oregano.

7. Use the arugula as a garnish and/or cook down in nage before serving.

If you missed out on either part one or two of our chat with Carter, go back now.

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