GRILLED BLACK COD WITH ESCABECHE OF BEECH MUSHROOMS BY CHEF MARK DOMMEN
Servings
4
servingsIngredients
1 ½ cups California Olive Ranch arbequina olive oil
4 each Thyme spring
1 each Rosemary sprig
1 each Bay leaf
3 each Garlic cloves
4 each Beech mushroom clusters, half white and half brown
As needed Grape seed oil
2 tablespoons Sweet paprika
¼ cup Sherry vinegar
¼ cup Kikkoman Soy Sauce
As needed Sea salt
As needed Pepper
4 each Black cod, 8 oz. pieces
For garnish Parsley
For garnish Micro parsley
Directions
- Heat the oil to 170 degrees, and add the thyme, rosemary, bay leaf and garlic. Maintain the oil at this temperature for 5-10 minutes and then strain, removing the garlic and herbs.
- While the oil is infusing, sauté the beech mushrooms in grapeseed oil until they are tender. Set the mushrooms aside.
- After the infused oil is strained, add the paprika and mushrooms, and return the oil to 170 degrees for another 5 minutes. Add the vinegar and soy sauce. Season to taste with salt, pepper, vinegar or soy sauce.
- Grill the black cod until cooked through.
- Spoon the mushroom escabeche onto each plate, and place a piece on grilled fish on top. Garnish the fish with a chiffonade of parsley and micro parsley and serve.
