For the Black Cod:

3 Black cod fillets, trimmed

Sea salt

For the Charred Leek Oil:

30g Leeks, charred until black

100g Grapeseed oil

For the Pickled Baby Artichoke Petals

6ea Baby artichokes

50g Lemon vinegar

50g Sugar

25g Water

TT Salt

For the Smoked Fish Barigoule Broth:

50g Butter

5ea Garlic cloves, sliced thin

3ea Shallots, sliced thin

1ea leek, white only and sliced thin

1ea Carrot, peeled and sliced thin

4ea Artichokes, greens and choke removed sliced thin

2ea Fish bones (salted, smoked, and dried) cut into small pieces

150g Smoked salmon or trout

4L Bonito stock (shaved bonito, konbu, filtered water)

TT White balsamic vinegar

TT Shiro dashi

TT Sea salt

25g Thyme

To Finish:

Black cod portions, grilled over charcoal

Small carrots trimmed and poached in vegetable stock

Fennel, trimmed and poached in vegetable stock

Spring onions, trimmed and charred on one side

Fried artichoke chips

Viola flower petals

Society garlic flowers

Wood sorrel leaves


Directions for Black Cod:

1. Liberally salt the flesh of the black cod and let sit to lightly cure for 25 minutes. After the fish has cured, gently wipe all the excess salt from the outside of the cod filets with a towel. Store on fish paper until ready for use.


Directions for Charred Leek Oil: 

1. Combine both the leeks and oil in a blender. Turn on and process at high speed until the mixture becomes very warm to the touch. Pass the oil through a fine strainer and cool to room temperature. Store in a squeeze bottle.


Directions for Pickled Baby Artichoke Petals

1. Peel the green outside leaves off of the baby artichokes until you reach the tender yellow leaves. Trim off the stem. Combine the remaining ingredients and the trimmed baby artichokes in a vacuum bag. Seal on full power. Steam the bag at 212F for 25 minutes.  Ice the bag down and let it marinate at least 8hrs. Remove the artichokes from the bag and carefully peel off the whole yellow leaves. Store the leaves in the cooking liquid until ready to use.


Directions for Smoked Fish Barigoule Broth:

1. Brown the butter in a saucepot over medium heat. Add the shallot and garlic, and sweat until beginning to turn translucent. Add in the remaining vegetables, and sweat until barely tender. Add the fish bones, and smoked fish. Turn the veg and fish bones to coat in the butter. Pour in the bonito broth and bring to a light simmer. Season lightly with salt and white balsamic. Continue at a light simmer for 1hr, skimming constantly. Pull off the heat and let rest for 30 minutes. Strain through a fine strainer. Immediately add the thyme and infuse for 15 minutes. Strain. Season with salt, shiro dashi, and white balsamic. Keep hot.


David KinchMind of a Chef