Black Cod with Teff Pão de Queijo

Difficulty:

1/5

Yield: 4 portions, as a small plate

Ingredients:

Teff Pão de Queijo:

½ cup (120 ml) niter kibbeh (spiced ghee), plus extra for brushing
1 cup (240 ml) 2% milk
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) sugar
1 cup (240 ml) teff flour
1 cup (240 ml) cassava flour
½ teaspoon (2.5 ml) ground cardamom
½ teaspoon (2.5 ml) ground coriander
2 teaspoons (10 ml) minced garlic
¾ cup (180 ml) freshly grated Parmesan cheese
¾ cup (180 ml) feta, grated
3 eggs, beaten

Berbere Sauce:

2 tablespoons (30 ml) vegetable oil
1 large onion, chopped
3 garlic cloves, minced
1 inch (2.5 cm) piece of ginger, minced
2 large tomatoes, chopped
2 roasted red peppers, seeded and chopped
2 tablespoons (30 ml) Berbere spice
2 teaspoons (10 ml) chili powder
1 cup (240 ml) coconut milk
1 lemon, juice and zest
Salt

Yellow Beet Crema:

2 large yellow beets, peeled and chopped into 1 inch (2.5 cm) cubes
Water, for boiling beets
½ cup (120 ml) butter, cold and cut into cubes
2 ½ tablespoons (47.5 ml) turmeric powder
1 teaspoon (5 ml) ground allspice
1 teaspoon (5 ml) ground ginger
1 cup (240 ml) sour cream
1 lime, juice

Seared Black Cod:

4 cubes of fresh black cod (2 x 2 inch/5 x 5 cm), skinless (2 ounces/57 g each)
1 ½ cups (350 ml) dried green lentils
Salt
½ cup (120 ml) coconut flakes, not toasted
2 tablespoons (30 ml) oil
1 egg, beaten
Chives with flowers, cut 2 inches (5 cm) long
Niter kibbeh, for brushing

Method:

For the Teff Pão de Queijo:

Combine niter kibbeh, milk, garlic, salt, and sugar in a small pan over medium high heat. Bring to a gentle simmer then remove from heat.

Meanwhile, whisk together teff flour, cassava flour, cardamom, and coriander and transfer to the bowl a stand mixer, and add niter-kibbeh-milk mixture. Mix for 2 minutes, until fully incorporated and slightly cooled.

Continue to mix and add the eggs one at a time.

After the eggs have been incorporated, add both cheeses, and mix for 1 minute.

Let the dough rest for 30-45 minutes. Preheat oven to 375 F (190 C).

With a greased 1 ½ ounce (45 ml) ice cream scoop, shape balls of dough and place on baking sheet with parchment paper.

Bake for 20-25 minutes, then remove and rest for 10 minutes at room temperature.

Brush with extra niter kibbeh before serving.

For the Berbere Sauce:

Heat oil in a medium pot over medium heat. Add onions, garlic and ginger, cook for 5 minutes or until soft.

Add the peppers and tomatoes, increase heat to medium high, cook for 7-8 minutes, or until all liquid has evaporated.

Add berbere spice and chili powder, turn heat down to medium, cook for 5-6 minutes, until it forms a thick paste.

Add coconut and bring back to a gentle simmer. Cook for 5-6 minutes.

Transfer to a blender, and blend until perfectly smooth.

Transfer back to pot and add lemon and salt, keep warm for serving.

For the Yellow Beet Crema:

Cover the beets with water in a medium pot and bring to a simmer. Cook for 25-30 minutes, or until the water has completely evaporated and beets are soft.

Remove from heat and let rest at room temperature for 15 minutes.

Transfer to a blender, and pulse for 2 minutes or until slightly smooth. Add butter cubes one at a time, and keep pulsing until completely smooth.

Without removing it from the blender container, place the mixture into a refrigerator for 30 minutes, or until completely chilled.

Remove from refrigerator, add turmeric, allspice, ginger, salt, sour cream, and lime. Pulse until perfectly smooth and bright yellow. Transfer to a squeeze bottle for serving.

For the Seared Black Cod:

Place the dried lentils in a spice grinder and grind until you reach a fine powder.

Sift the powder over a plate or tray, keep the fine powder and discard any coarse bits.

Season the cod with salt and pepper.

Complete a breading station with a small bowl of eggs and a small bowl or plate of coconut.

Bread the cod portions as follows:

Roll the fish portions on all sides in lentil powder.
Dip the top side only in the beaten eggs.
Dip that same side firmly in the coconut flakes and press well to adhere.

Heat oil in a non-stick skillet over medium-high heat.

Sear the fish in the oil, starting with the coconut crusted top side. Sear for 20-30 seconds, then flip onto its side just before the coconut has browned.

Sear all other sides for 30-45 seconds, including the bottom.

Finish by returning to the coconut crusted top side and allow to brown slightly, 15-20 seconds.

Before serving, brush the top with niter kibbeh.