Restaurants›Allora›Black Cod Recipe

Black Cod Recipe

Inspired by Allora

Time1h 20m

Serves2

PORK BELLY, ALMONDS, BUTTERNUT SQUASH, CASTELFRANCO, BRUSSELS, AGRODOLCE

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Ingredients

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Main Ingredients

2 fillets Black Cod7.05 oz (200 grams) Pork belly1 3/4 oz (50 grams) Almonds10.6 oz (300 grams) Butternut Squash3 1/2 oz (100 grams) Castelfranco Radicchio5.29 oz (150 grams) Brussels Sprouts0.42 cup (100 ml) Agrodolce Sauce

Method

Cooking Instructions

Prepare the Pork Belly

Preheat your oven to 160°C (320°F). Score the skin of the pork belly and season with salt. Place it in a roasting pan and cook for 2 hours until tender.

Prepare the Butternut Squash

While the pork is cooking, peel and dice the butternut squash into 1-inch cubes. Toss them with olive oil, salt, and pepper and roast in the oven for 25-30 minutes until golden and soft.

Cook the Black Cod

Season the black cod fillets with salt and pepper. In a skillet, heat some olive oil over medium heat. Sear the cod for 4-5 minutes on each side until cooked through and flaky.

Prepare the Brussels Sprouts

Trim and halve the Brussels sprouts. Blanch them in boiling water for 3 minutes, then drain and sauté them in olive oil until golden brown.

Finish the Dish

On a plate, arrange the butternut squash, Brussels sprouts, and black cod. Top with roasted pork belly, sprinkle with chopped almonds, and drizzle with agrodolce sauce. Garnish with Castelfranco radicchio.