Grilled Black Cod With Escabeche of Mushrooms
Chef-partner Mark Dommen
One Market Restaurant
Black cod has the right thickness and silken texture to keep it from drying out on the grill. At One Market in San Francisco, chef-partner Mark Dommen grills the fish and presents it on a mound of mushrooms sauteed in herb-infused oil. Splashes of sherry vinegar and soy sauce add the essential acidic and salty notes to balance the flavors of the mushroom escabeche.
1½ cups arbequina olive oil
4 sprigs thyme
1 sprig rosemary
1 bay leaf
3 garlic cloves
1-2 tbsp. grapeseed oil
4 clusters beech mushrooms, half white and half brown (or a similar mushroom mix)
2 tbsp. sweet paprika
¼ cup sherry vinegar
¼ cup soy sauce
Sea salt and freshly ground pepper, to taste
4 pieces black cod
Chiffonade of parsley
Micro parsley, for garnish
- In large saucepan, heat olive oil to 170 F. Add thyme, rosemary, bay leaf and garlic; maintain temperature at 170 F for 5 to 10 minutes to infuse oil with herbs.
- Meanwhile, in saute pan, heat grapeseed oil. Add mushrooms; saute until tender. Set mushrooms aside.
- Strain infused olive oil and return to saucepan. Stir in paprika and sautéed mushrooms; heat oil back to 170 F and maintain heat for 5 minutes. Stir in vinegar and soy sauce. Check seasoning and adjust with sea salt, pepper and a little more vinegar and soy sauce, if needed. Set aside.
- Preheat grill. Brush black cod with a little oil and season with salt and pepper. Grill about 5 minutes per side or until cooked through.
- To serve, place cod over escabeche mushrooms; garnish with parsley chiffonade and micro parsley.
Photo courtesy of Kikkoman Sales USA Inc.