A huge thanks to our friends at Six Test Kitchen for sharing this mouth-watering recipe with us. Chef and owner Ricky Odbert was awarded a Michelin Star in 2021, making it the first in SLO County to achieve this recognition.
Pair with our Austin Hope Sauvignon Blanc and/or Austin Hope Estate Grenache.
Poached black cod with cabbage, clams and dill
For the Fish:
Cut two 5-6oz portions of skin-off black cod, season generously with salt and allow to sit for 24 hours in the refrigerator.
For the poaching cuisson:
- 4l of water
- 100g bonito flake
- 10g kombu seaweed
Bring water and kombu to a gentle boil, remove from heat and add bonito flakes, cover with lid and allow to cool to about 120f before straining.
For the Cabbage:
- 1 head of savoy cabbage
Peel the outer leaves, keeping about 4-5 leaves per portion. With a paring knife, remove the stem from the cabbage leaves, set leaves aside for later.
Clam Sauce:
- 50g unsalted butter
- 25g canola oil
- 30g shallot
- 50g fennel
- 3 anchovies
- 5g fish sauce
- 1# manilla clams (purged and scrubbed)
- 100ml heavy cream
In a medium size pot on medium heat, melt butter with oil. Once melted add diced shallot, fennel and anchovies, cook until fennel and shallots are tender. Add fish sauce, cream and clam juice and bring to a gentle simmer. Strain off solids and return liquid to a pot, reduce until sauce clings to back of spoon, once desired consistency is reached, season with salt and lemon juice as needed.
To Assemble:
Bring poaching cuisson to 150f, drop cod portions into cuisson and cook for about 10 minutes. While cod is poaching, get a cast iron pan hot, add a small chunk of unsalted butter, once melted, add cabbage leaves and cook until lightly browned on the edges, Season with salt, place on paper towel to drain quickly.
Bring sauce to a gentle simmer, add clams and cook until they open.
In a bowl, assemble roasted cabbage leaves, forming a nest, gently spoon out clams from the sauce, place poached cod on top of cabbage and finish with more clam sauce over top. Garnish with dill and enjoy!