Grouse Mt. pan-roasted black cod

Season black cod filets with salt and pepper. Carefully lay the black cod into the skillet skin side down. After 3-4 minutes, flip and cook an additional 3-4 minutes.

To assemble: Spoon sunchoke puree and spread evenly in a circle onto desired plate. Top with oyster mushrooms. Place black cod on mushrooms and sauce with braised lentils. 

Cover lentils with abundant cold water in a heavy-bottomed pot. Bring to a simmer and cook until tender. Remove from heat, strain and rinse under cold water to cool.

Heat duck fat in a heavy-bottomed pot, over medium heat, until melted. Add vegetables and sauté until soft. Add lentils, veal demi, red wine, thyme and bay leaf. Simmer together until liquid has reduced by 1/4. Keep warm.

Simmer sunchokes and chicken stock over medium heat until tender. Add cream and simmer an additional 5 minutes. Remove from heat and puree until smooth in a blender. Season and keep warm.

Slice mushrooms lengthwise 1/4 inch thick. In a heavy bottom skillet, heat duck fat over medium high heat until melted. Add mushrooms and turn and cook until golden brown. Transfer to paper towel and keep warm.