Aged Black Cod, Pickled Shimeji & Embered Fumet Recipe

FISH & MEAT

1. 1

   Age the cod

   Pat cod fillets dry. Lightly dust with kosher salt and white pepper. Place on a rack over a tray in the refrigerator uncovered for 24-48 hours to dry-age the flesh. After aging, rinse briefly and pat dry; lightly brush with olive oil.

2. 2

   Pickle the shimeji

   In a small pan, combine rice vinegar, water, sugar, and salt. Bring to simmer just to dissolve sugar and salt. Remove from heat and cool completely. Submerge mushrooms in the pickling liquid and refrigerate for 30-45 minutes. Drain and pat dry.

3. 3

   Make embered fumet

   In a wide pot, lay the fish bones and heads on a sheet of foil. Light a small ember or use a grill to char the onion, leek, celery, and garlic as well as the bones until deeply colored. Add white wine and bring to a simmer, scraping any fond. Add water and aromatics; simmer gently for 25-30 minutes. Strain through a fine sieve; return to pot. Reduce by half to concentrate; keep warm. Finish with cold butter and a squeeze of lemon juice off heat to give sheen; hold warm.

4. 4

   Sear the cod

   Heat a heavy skillet over high heat. Season fillets with a pinch of salt. Add a splash of olive oil; place cod, skin-side down, and sear until skin is crisp and flesh is just opaque (about 2-3 minutes). Flip and baste with a spoonful of warm fumet for moisture; remove from heat.

5. 5

   Plate

   Spoon a small pool of embered fumet on each plate. Arrange cod on top; scatter pickled shimeji around. Drizzle with a few drops of olive oil, and finish with a squeeze of lemon and a few micro herbs if desired.