Ease of Preparation: Medium
Yield: 6 portions, as a small main
BLACK COD WITH AUTUMN LEAVES AND MANGO-GHOST PEPPER SAUCE
Moist and flaky black cod is set upon a bed of crispy autumn carrot “leaves” and made spooktacular with the sweet and heat combination of a mango and g-g-g-ghost pepper hot sauce! This fish may not come from the black lagoon, but it will be requested for many dinners to come!
Ingredients:
Autumn Leaves:
- 1 bunch rainbow carrots, tops and tails removed, scrubbed
- Salt
- 1 bunch basil, leaves
- Oil, for frying
Mango-Ghost Pepper Sauce:
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 tablespoon (15 ml) vegetable oil
- 1 ghost pepper, seeds removed (wear gloves), chopped
- Salt
- 2 mangoes, peeled and cubed
- 2 limes, juice and zest
- 1 tablespoon (15 ml) white vinegar
- ¼ cup (60 ml) honey
To Serve:
- 6 3-ounce (85 g) fillets black cod, skinless
- Salt and pepper
- Oil, for searing
- ¼ cup (60 ml) butter, for basting
- Mango-Ghost Pepper Sauce
- Autumn Leaves
Method:
For the Autumn Leaves:
Preheat an oven to the lowest setting (150-175 F/65-80 C).
Use a mandolin or a very sharp knife to cut the carrots into long thin diagonal slices. Toss the carrot slices with salt and let sit for 30 minutes, until slightly wilted.
Rinse the salt from the carrots and pat dry.
Line a baking sheet with parchment and lay out the carrot slices.
Bake until dry and crisp but still colourful, about 4-6 hours.
Just before serving, flash fry the basil leaves in hot oil for 10-15 seconds until just crisp, then transfer to a lined plate to drain. Set aside at room temperature until needed.
For the Mango-Ghost Pepper Sauce:
Heat the vegetable oil in a sauté pan over medium heat, add the shallots, garlic, and peppers. Season with salt. Sweat for 5 minutes, until shallots are translucent.
Add the mango, vinegar, lime, honey, and salt, reduce heat and cook for 10 minutes, until the mango is soft.
Blend with a hand blender until smooth. Keep warm.
To Serve:
Season the cod fillets well and coat with oil.
Heat a cast iron skillet over medium-high heat.
Add the fillets, presentation side up, and sear without disturbing, for 3 minutes, until fillets easily lift away from the pan.
Flip and add the butter to the skillet and baste continuously for 6 minutes, until the fillets are just cooked through.
Neatly lay out a pool of the Mango-Ghost Pepper Sauce onto the serving dishes.
Top the sauce with the hot fillets.
At the last moment, lightly pile over a handful of the carrot chips and fried basil leaves for an artful presentation.
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