Dukkah crusted black cod with fondant vegetables and clementine beurre blanc
| Ingredients | ||
| Black cod | 180 gm | |
| Hazelnuts | 20 gm | |
| Garlic | 10 gm | |
| Lemon rind | 10 gm | |
| Flat parsley | 20 gm | |
| Black pepper | 5 gm | |
| Dijon Mustard paste | 10 gm | |
| Carrot | 20 gm | |
| Yellow Zucchini | 20 gm | |
| Green zucchini | 20 gm | |
| New Potato | 40 gm | |
| Broccoli | 10 gm | |
| Butter | 40 gm | |
| Fresh clementine | 100 gm | |
| Coarser salt | a bit | |
Method
- Portion the black cod into 180 gm steak. Season with coarser salt and pepper.
- Roast hazelnuts, garlic, and lemon rind in a moderate oven for 20 minutes.
- Add chopped flat parsley and black pepper to make Dukkah crust.
- Spread the Dijon paste on the fish and crust it with Dukkah.
- Take carrot and peel. Cut it into a fondant shape from a paring knife . Boil it.
- In the same way take out yellow and green zucchini. Sauté it with clarified butter.
- Skin the potato and slice it. Boil it and grill it on a skillet.
- Blanch the broccoli and sauté it.
- Sear the crusted black cod in a high flame. Cook it in a combi oven at 200 degree centigrade for 8 minutes.
- To make a beurre blanc, emulsify clementine juice with frozen butter cubes in a double boiler.
- Plate the cod with grilled potato, fondant vegetables and beurre blanc.
- Garnish it with crisp orange skin.
Chef Nishant Choubey
Executive Sous Chef
Dusit Devrana
