Crispy Skin Black Cod

Ingredients

Crispy skin cod, beet purée, grilled zucchini ring, and a lemon-saffron emulsion—simple components, fine dining plating.

• 225 g black cod fillet, skin on (8 oz)
• 40 g zucchini ring (about 1-inch thick)
• 57 g red beet purée (2 oz)
• 28 g reduced cream (1 oz)
• 0.5 g saffron powder (about 1 tsp)
• 30 ml lemon juice (about 1 lemon)
• 60 ml extra-virgin olive oil (2 oz)
• Sea salt and freshly ground black pepper, to taste

Method

1. Beet purée: Roast beets wrapped in foil at 325°F (165°C) about 2 hours until tender. Peel, dice, and blend with reduced cream until smooth. Season with salt and keep warm.
2. Zucchini ring: Cut a 1-inch zucchini ring; season lightly. Grill or sear both sides until tender but still firm.
3. Cod prep: Pat the fillet very dry. Score the skin lightly (crosshatch) without cutting into the flesh. Season.
4. Crispy skin: Heat a pan with olive oil over medium-high. Place cod skin-side down and press gently 30 seconds. Cook until skin is deeply crisp. Flip briefly to finish until just opaque.
5. Lemon-saffron emulsion: Whisk lemon juice with saffron, a pinch of salt, and a drizzle of olive oil to emulsify lightly.
6. Plate: Fill zucchini ring with beet purée. Set cod skin-side up. Spoon lemon-saffron emulsion around and serve immediately.