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Restaurants›North Pond›Black Cod, Grape Recipe

Black Cod, Grape Recipe

Inspired by North Pond

Time1h 30m

Serves4

Miso Poached Black Cod, Grape Agrodolce, Parsnip Gnocchi, Hazelnut Espuma, Pickled Kumquat, Parsnip Chips

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Ingredients

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Black Cod

4 pieces Black cod fillets

1 cup Miso paste

2 cups Water

1/2 cup Mirin

2 tbs sugar

Grape Agrodolce

2 cups Red grapes

1/4 cup red wine vinegar

2 tbs Honey

1 tbs olive oil

1/2 tsp Celtic sea salt

Parsnip Gnocchi

1 1/2 cups Flour

1 piece Eggs

1 tsp Celtic sea salt

Hazelnut Espuma

1/2 cups Hazelnuts

1 cup Heavy cream

1 tbs sugar

Pickled Kumquat

10 pieces Kumquats

1/2 cup White vinegar

1/4 cup sugar

1 tsp Celtic sea salt

Parsnip Chips

2 pieces Parsnips

2 tbs olive oil

1/2 tsp Celtic sea salt

Method

Miso Poached Black Cod

1

Prepare the Poaching Liquid

In a medium saucepan, combine water, miso paste, mirin, and sugar. Stir until the miso paste dissolves completely.

2

Poach the Cod

Bring the mixture to a gentle simmer. Add the black cod fillets and poach for about 10-12 minutes until cooked through.

Grape Agrodolce

3

Cook the Grapes

In a saucepan, combine red grapes, red wine vinegar, honey, olive oil, and salt. Simmer over medium heat for 10-15 minutes until grapes soften and mixture thickens.

Parsnip Gnocchi

4

Prepare the Parsnips

Peel and chop the parsnips. Boil in salted water until tender, then mash.

5

Make the Gnocchi Dough

Combine mashed parsnips, flour, egg, and salt. Mix until a dough forms. Roll into logs and cut into small pieces.

6

Cook the Gnocchi

Boil gnocchi in salted water until they float, about 2-3 minutes. Drain and set aside.

Hazelnut Espuma

7

Prepare Hazelnut Cream

Blend hazelnuts until fine. In a bowl, combine hazelnut powder, heavy cream, and sugar. Whip until light and airy.

Pickled Kumquat

8

Pickling Process

Slice kumquats thinly. In a saucepan, combine white vinegar, sugar, and salt. Bring to a boil and pour over kumquats. Let cool and marinate for at least 30 minutes.

Parsnip Chips

9

Prepare and Bake Chips

Thinly slice parsnips. Toss with olive oil and salt. Spread on a baking sheet and bake at 375°F (190°C) for 15-20 minutes until crispy.