Matt Carter's Black Cod with Tomato Nage
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.