Ingredients
Crispy skin cod, beet purée, grilled zucchini ring, and a lemon-saffron emulsion—simple components, fine dining plating.
Base recipe = 1 serving.
- 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
- 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.
- Zucchini ring: Cut a 1-inch zucchini ring; season lightly. Grill or sear both sides until tender but still firm.
- Cod prep: Pat the fillet very dry. Score the skin lightly (crosshatch) without cutting into the flesh. Season.
- 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.
- Lemon-saffron emulsion: Whisk lemon juice with saffron, a pinch of salt, and a drizzle of olive oil to emulsify lightly.
- Plate: Fill zucchini ring with beet purée. Set cod skin-side up. Spoon lemon-saffron emulsion around and serve immediately.
Chef’s Note: The secret to truly crisp skin is dryness + steady heat. Pat the skin dry and press in the pan only at the start—then let it crisp without moving.
| Calories | ~430 kcal |
| Fat | ~30 g |
| Carbohydrates | ~6 g |
| Protein | ~38 g |
| Sodium | Varies by seasoning |