Get your source of Omega 3 with Black Cod

One of my favourite fish is Black Cod. Now I know what you're thinking: 'Cod?'. Don't be fooled. You can’t compare Black Cod to Cod. It partly has the same name but it’s not the same fish! Black Cod, as opposed to Cod, comes from the sub-Antarctic seas. It lives in cold water and, in order to survive, has adipose tissues which gives it’s flesh a melt in your mouth effect. It’s a pricey fish but for a special occasion it’s tasty, different and definitely exceptional. It’s also one of the richest fish in Omega-3 fatty acids, for those who are into the nutritional value of food. Since it’s winter and because I needed an extra boost of vitamins (yes, I think I might be getting a cold), I jumped on the Black Cod when I saw it at my local fish market.

If I may also add, this recipe looks absolutely high class yet is really easy to prepare. It takes about 30 minutes to make and almost all the magic happens in the oven. If you have special guests over, or simply want to treat yourself to something different, this recipe should make you feel like a pro Chef and is a sure bet yo get you praises from your guests!

BLACK COD PAVÉ IN A PORCINI CRUST, PORTO REDUCTION

Makes 2 portions

INGREDIENTS

Cod

400 to 500 g Fresh Black Cod

Sea salt & black pepper            

6 tbsp Porcini powder

2 tbsp Olive oil

Reduction

5 tbsp Butter

About 100 g Fresh wild mushrooms

100 ml Porto

1 Shallot, minced

Sea salt & pepper to taste

1 tbsp Corn starch

3 tbsp Cold water

100 ml Veal stock

PREPARATION

Preheat your oven at 400˚F (200˚C).

Season your Cod with salt & pepper. Cover 1 side with the porcini powder.

In a saucepan, heat the oil over medium heat. Cook the Cod for about 3 minutes (or until slightly golden) only on the side covered with the porcini powder. Transfer to an oven proof pan. Bake for 10 to 15 minutes, depending on the thickness of your paves.

In a saucepan, heat the butter over medium heat. Add the mushrooms and cook for a few minutes. Add the Porto and the shallot. Slightly reduce for a few minutes. Season with salt & pepper.

Strain your sauce in a Chinois and keep the mushrooms on the side. Add the Veal stock.

In a small bowl, mix the Corn starch with the cold water. Add about 2 tbsp to your Porto and Veal stock reduction, or until your reduction is thick enough for your taste.

In a plate, serve the mushrooms over mashed potatoes or quinoa (see notes). Lay the pave on top and

Notes: For the French speaking, a few terms might be tricky so here’s the translation to the ones that seem most problematic :

Black Cod : Morue Charbonnière

Porcini Powder : Poudre de cèpes

For those unfamiliar with the term Chinois, it’s a kitchen utensil, similar to a sieve, which is used to filter ingredients and separate undesired items such as seeds, skins, or lumpy particles in order to create a very clear liquid.

For my recipe, I used Chanterelle and Oyster mushrooms.

You can serve your pave with mashed potatoes or, for a healthy alternative, Quinoa. For this recipe, I used quinoa and cooked it in mushroom stock