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Video: Grouse Mountain’s black cod

TODAY recipes
updated 2/15/2010 8:19:00 AM ET 2010-02-15T13:19:00

Recipe: Pan roasted black cod

Ingredients
  • 2 x 5 oz. skin on, black cod filets
  • 2 oz. olive oil
  • Sea salt
  • Fresh ground black pepper
Preparation

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. 

Recipe: Braised beluga lentils

Ingredients
  • 7 oz. beluga lentils
  • 1 oz. finely diced carrot
  • 1 oz. finely diced white onion
  • 1 oz. finely diced celery
  • 1 oz. finely diced leek, white only
  • 2.5 oz. duck fat
  • 4 oz. red wine
  • 7 oz. veal demi
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Sea salt
  • Fresh ground black pepper
Preparation

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.

Recipe: Sunchoke puree

Ingredients
  • 7 oz. peeled sunchokes, cut in half
  • 9 oz. chicken stock
  • 4 oz. cream,
  • Sea salt
  • White ground pepper
Preparation

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.

Recipe: King oyster mushrooms

Ingredients
  • 2 large king oyster mushrooms, bases trimmed to remove tough ends
  • 2.5 oz. duck fat
  • Sea salt
  • Fresh ground black pepper
Preparation

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.

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