Champagne at the Table: Wild Black Cod with Radish, Beet, & Carrot Salad
"Ah mais oui, ça see'est toujours delish. Les poissons, les poissons. Hee hee hee, haw haw haw."
- Chef Louis, The Little Mermaid (1989)
Hervieux Dumez Blanc de Blancs Brut Nature
Much like its dosage-friendly counterpart, this cuvée is perfect for Spring moving into Summer. With the scent of fresh green grass, blooming daffodil and lemon rind, it continues to be refreshing, elegant and light on the palate with notes of yellow flowers, marzipan, vanilla, and warm biscuits. This nature version is more tart and has greener tones with slightly more herbal notes on the palate.
Black Cod with Fresh Shaved Radish, Beet and Carrot Salad
We believe that the perfect way to celebrate the vernal equinox is to eat seasonally. Trees and flowers are in bloom, soil around the country is warming up, and gardens and farms are stretching from the earth—reaching for the sun. Among many other things, delicious little root vegetable jewels are waiting to be discovered and pulled up by their tails to be enjoyed around the dinner table.
Spring is one of the most exciting times to be in the kitchen. It’s a time of reawakening, rebirth, budding and harvesting of new tasty plants and crops. Aran Goyoaga of Cannelle et Vanille inspires us again with this light, bright, tasty, and simple rendition of delicate black cod with a fresh raw root vegetable salad.
Black cod or Sablefish, has been referred to as the filet mignon of Alaskan white fish. Based in the PNW, we at fatcork, are fortunate to have more regular access to this uniquely tasty poisson! The white fatty meat is firm but flakey, slightly oily, velvety in texture, and buttery in flavour. There are many beautiful wine styles that pair well with this fish, but we believe this pairing is meant to be.
As a fish with generally mild but unique flavor, the Hervieux Dumez Blanc de Blanc Nature is just the friend it needs—one that will support and boost the delicate flavors of the cod without overpowering. The beautiful natural acidity is the perfect contrast to the dense and buttery nuances, and also is an excellent match for the bright vinaigrette and crunchy bite of the thinly sliced carrot, radish and beet. The crisp minerality refreshes your palate and prepares your taste buds for another perfect bite.
Where should you source your ingredients? We suggest supporting your neighborhood farmer’s market for the freshest produce, and your local fishmonger. If you have these veggies in your garden, even better—you’re ahead of the curve! We hope you enjoy this delightful pairing. This is surely a recipe you will revisit many times!
- 4 (6-ounce) pieces black cod or halibut, skin removed
- Juice of 2 small lemons
- 3 tablespoons olive oil
- 2 tablespoons finely chopped chives
- 2 tablespoons cilantro leaves
- 1 tablespoon thyme leaves
- Salt and pepper
- 4 baby striped beets, peeled and thinly sliced with a mandolin
- 3 carrots, peeled and thinly sliced with a mandolin
- 5 radishes, thinly sliced with a mandolin
- 1/4 red onion, thinly sliced
- A few mustard green flowers (optional)
- Aioli, optional
Place the black cod in a shallow bowl. Season with salt and pepper on both sides. Pour in juice of 1 lemon, 1 tablespoon of olive oil, 1 tablespoon of cilantro and 1 tablespoon of chives. Toss the fish in the marinade and set aside.
In a medium bowl, toss together the beets, carrots, radishes, onion, 1 tablespoon chives, 1 tablespoon cilantro leaves, mustard flowers, 2 tablespoons olive oil, juice of 1 lemon, salt and pepper. Set aside.
Heat a medium non-stick pan over medium high heat. Place the fish on the pan what used to be skin-side down. Cook for 2 minutes and gently flip the fish over. Finish cooking for another 2 or 3 minutes depending on the thickness of the fish. Black cod is an oily fish and it’s a bit harder to overcook it so don’t fret.
Serve the fish on a platter topped with the salad and a dollop of aioli. Serve immediately.