Kadeau | 08.2018 Recipe
Make Kadeau | 08.2018 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish and Marinade
Beet Purée
Brown Butter Sauce with Toasted Rye
Pickled Cucumbers & Dill Oil
Garnish & Finishing
Method
Fish and Marinade
- 1
Season fish
Pat cod fillets dry with paper towels. Season both sides with 1 tsp sea salt and 1 tsp fine black pepper. Drizzle 2 tbs neutral oil and 1 tbs fresh lemon juice over the fillets and let sit at room temperature for 10–15 minutes while you prepare other components.
- 2
Cook fish
Heat a large nonstick or stainless-steel skillet over medium-high heat. When hot, add a light slick of oil. Sear cod, presentation side down first, 3–4 minutes until the bottom is golden. Carefully flip and reduce heat to medium; cook 2–4 more minutes until just cooked through (internal temp ~54–56°C / 130–133°F) and flakes easily. Remove to a warm plate and tent with foil.
Beet Purée
- 3
Cook beets
Place diced beets in a medium saucepan and cover with water. Add a pinch of salt. Bring to a boil, reduce to a simmer and cook until very tender, 20–25 minutes. Drain, reserving 2–3 tbs of cooking liquid.
- 4
Blend purée
Transfer hot beets to a blender or food processor. Add 2 tbs unsalted butter, 1 tbs light olive oil, 60 ml heavy cream, 1 tsp white wine vinegar, 1 tsp salt and 1/2 tsp black pepper. Purée until completely smooth, adding up to 2–3 tbs reserved cooking liquid to reach a silky consistency. Taste and adjust seasoning. Keep warm over very low heat or in a thermos.
Brown Butter Sauce with Toasted Rye
- 5
Make toasted rye crumbs
Heat a small skillet over medium heat. Add the rye bread cubes and toast, stirring frequently, until crisp and deeply browned, 5–7 minutes. Transfer to a cutting board and finely chop into coarse crumbs (or pulse in a food processor).
- 6
Brown the butter
In the same skillet, melt 80 g unsalted butter over medium heat. Swirl the pan as the butter foams; continue cooking until milk solids turn golden brown and the butter smells nutty, about 3–4 minutes. Remove from heat immediately and stir in 1 tsp lemon juice, 1 tbs chopped parsley and 1/2 tsp salt. Add the toasted rye crumbs and toss to combine. Keep warm.
Pickled Cucumbers & Dill Oil
- 7
Quick-pickle cucumbers
Combine 60 ml rice vinegar, 60 ml water, 1 tsp sugar and 1/2 tsp salt in a bowl and stir until dissolved. Add thinly sliced cucumbers and let sit at room temperature for at least 15 minutes (or refrigerate for up to 2 hours) to develop a mild tang.
- 8
Make dill oil
Blanch 20 g fresh dill in boiling water for 10 seconds, then plunge into ice water. Drain and squeeze out excess moisture. In a blender, combine blanched dill and 80 ml neutral oil; blend until bright green and emulsified. Pass through a fine sieve or chinois and keep oil at room temperature. Taste and add a pinch of salt if desired.
Garnish & Assembly
- 9
Plate beet purée
Spoon a generous smear of warm beet purée across the center of each plate (about 3–4 tbs purée per plate). Use the back of a spoon to create an even streak.
- 10
Place fish and sauce
Set a seared cod fillet on top of the beet purée. Spoon the brown butter and toasted rye mixture around and slightly over the fish, allowing some crumbs to sit on top for texture.
- 11
Add pickles, oil and finish
Arrange a few pickled cucumber slices beside the fish. Drizzle 1–2 tsp dill oil around the plate and a little over the fish. Scatter a small handful (about 10 g) of microgreens or baby pea shoots on top, finish with 1 tsp lemon zest, a pinch (about 1/2 tsp) of sea salt flakes and 1/4 tsp freshly cracked black pepper. Serve immediately.