Chef Nyesha Arrington’s Honey Mustard Marinated Black Cod recipe
- 2 pounds black cod (also known as sablefish)
- 2 cups honey
- 2 cups Dijon mustard
- 2 tsp aged soy sauce
- 2 Tbsp extra-virgin olive oil
- 4 large onions, thinly sliced from stem to root end
- Kosher salt
- 2 ounces dry sherry
- 4 bay leaves
- 1 bundle thyme
- 2 quarts chicken stock
- 6 cups whole milk, divided
- 1 tablespoon unsalted butter
- 2 medium shallots, finely chopped
- 3 cloves garlic, finely chopped
- 3 bulbs celery root (about 2 pounds), peeled and cut into large cubes
Directions for Cod:
- Mix honey, mustard and soy together in a bowl
- Add fish, cover and marinate in refrigerator for 8 hours or overnight. Remove from marinade when ready to cook
- Cook under a salamander or broiler for 6 minutes
Directions for Onion Broth:
- Coat a large deep pot with olive oil. Add the onions and sprinkle generously with salt. Bring the pan to a medium heat.
- Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes. Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook slowly to really develop their rich brown color and sweet flavor. There is no shortcut or rush for this, DO NOT TRY! Caramelized onions take a long time, about an hour, accept it and move on.
- When the onions are very brown and have gotten considerably smaller, add the sherry and cook until the sherry has reduced by half.
- Add the bay leaves, thyme bundle and chicken stock. Bring to a boil and reduce heat and simmer for at least 1 hour.
- TASTE for seasoning; you probably will need to season with salt.
- If the stock reduces too much add water to keep the liquid level up. When done, the soup should be thick and very full flavored.
- Correct seasonings and add salt due to sweetness of caramelized onions. TASTE!
Directions for Celery Root Puree:
- In a medium saucepan, bring 3 cups of milk to a simmer. Reduce the milk until it begins to caramelize and turn brown, about 45 minutes.
- In a large saucepan, melt the butter. Add shallots and garlic and cook over low heat until shallots are translucent, about 3 minutes.
- Add the celery root and russet potato and cook for 3 minutes longer, making careful not to brown.
- Add remaining 3 cups of milk and simmer until the celery root is tender, about 25 minutes.
- Remove both saucepans from heat.
- Transfer the celery root and both milks to a blender or food processor and blend until smooth.
- Season with salt and pepper to taste.
- Serve hot, drizzled with good-quality hazelnut oil and chopped toasted hazelnuts.
In a shallow bowl place celery puree in a mound. Add broth over the top and around the puree. Carefully place the finished cooked fish on top and garnish with julienned scallions.
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