 | Black CodYield: 4 servings Chef Georgeann Leaming of Terra Grill | Philadelphia, PA |
Black cod briefly brined in a mixture of peach purée, sea salt, and harissa powder. Pan-seared then served with borlotti beans that have been slowly stewed with aromatics, tomato conserva made from organic backyard Jersey summer tomatoes, and a slightly sweet, spicy, and smoky peach-harissa broth made from lightly smoking the fish bones and making a fumet flavored with peach purée and harissa flakes.
Ingredients for Stewed Borlotti Beans:
• 1 lb. borlotti beans, soaked overnight
• 5 cups vegetable broth
• 2 tbsp. olive oil
• 1 medium sweet onion, small diced
• 1 carrot, small diced
• 8 cloves garlic, minced
• 1 sprig fresh thyme
• 1 bay leaf
• salt and pepper, to taste
Ingredients for Tomato Conserva:
• 5 lbs. cherry tomatoes
• 3 cloves garlic, minced
• ¼ cup olive oil
• salt and pepper, to taste
Ingredients for Smoked Peach-Harissa Fumet:
• 2 lbs. fish bones or trimmings, cut into smaller pieces
• 3 qt. water
• 8 oz. carrots, rough chopped
• 8 oz. celery, rough chopped
• 8 oz. onions, rough chopped
• Bouquet garni made with 1 bay leaf, small bunch of thyme, and small bunch of parsley tied together
• 8 oz. The Perfect Purée White Peach Puree, thawed
• 1 tsp. harissa flakes
• Kosher salt
To Assemble and Serve:
• cherry tomatoes on the vine
• 4 (7-ounce) portions black cod fillets
Method for Stewed Borlotti Beans:
Drain soaked beans. In a medium saucepot, heat oil over medium heat. Sauté carrots and onions until slightly browned. Add garlic and cook for 1 minute. Add stock, thyme, and bay leaf. Lightly season with salt for cooking (about 2 teaspoons); final seasoning will be adjusted at the end. Lower heat to a slight simmer, cover, and cook until beans are tender and liquid is reduced. Remove bay leaf and thyme stem. Slightly smash some of the beans and season with salt and pepper.
Method for Tomato Conserva:
Cut tomatoes in half. Combine them in a large pan with olive oil and bring to a simmer. Cook until they are soft and the peels begin to detach from the tomato flesh. Push warm tomatoes through a food mill, sieve, or chinois to separate the pulp from the seeds and skins. Spread the tomato pulp on a sheet pan. Place the baking sheet in the oven and bake at 350°F. Check every 30 minutes, stirring the paste and switching the position of the baking sheets so they reduce evenly. Cook until thickened to desired consistency. Season with salt and pepper.
Method for Smoked Peach-Harissa Fumet:
In a smoker, lightly smoke fish bones for 10 minutes. Combine all ingredients in a large pot and bring to a simmer. Skim scum off the top occasionally and allow to simmer for 1 hour. Strain. Return to the pot and reduce to 1½ quarts. Add White Peach Puree and harissa flakes. Simmer 5 minutes and turn off heat. Allow flakes to steep for 10 minutes, then strain. Season to taste with salt.
To Assemble and Serve:
Roast cherry tomatoes on the vine until just blistered. Season with salt and pepper. Pat fish fillets dry and season with salt and pepper. Sear in a cast-iron or clad-bottomed pan over medium-high heat until both sides are seared and the centers are just cooked. Place beans in a bowl and arrange fish on top. Add a scoop of Tomato Conserva and top with the blistered cherry tomatoes. Ladle the Peach-Harissa Broth into the bowl and serve immediately.