Honey Mustard Marinated Black Cod
This elegant black cod dish marries bold and balanced flavors in a way that feels both indulgent and approachable. The honey mustard marinade enhances the natural richness of the fish, creating a sweet and tangy glaze, while the creamy celery root purée adds a smooth, earthy base. Topped with a luxurious caramelized onion broth, the dish is a symphony of textures and depth, perfect for impressing guests or treating yourself to a gourmet dinner at home. A true celebration of simple ingredients prepared with finesse.
EQUIPMENT
- 1 mixing bowl and whisk
- 1 deep pot (for onion broth)
- 1 broiler (for cooking fish)
- 1 medium saucepan (for milk)
- 1 large saucepan (for celery root)
- 1 blender or food processor (for puréeing)
- 1 shallow bowl (for plating)
INGREDIENTS
Black Cod
- 2 lb black cod (also known as sablefish)
- 2 cups honey
- 2 cups mustard (Dijon)
- 2 tsp soy sauce (aged)
- scallions (julienned for garnish)
Onion Broth
- 2 tbsp olive oil (extra virgin)
- 4 large onions (thinly sliced from stem to root end)
- 2 oz dry sherry
- 4 bay leaves
- 1 bundle thyme
- 2 qt chicken stock
- kosher salt (to taste)
Celery Root Purée
- 4 cups whole milk (divided)
- 1 tbsp butter (unsalted)
- 2 medium shallots (finely chopped)
- 3 bulbs celery root (peeled and large dice)
- 1 small potato (yukon potato, peeled and diced)
- salt (to taste)
- nutmeg
INSTRUCTIONS
Black Cod
- In a bowl, place the honey, mustard, and soy sauce and whisk together.
- Place the black cod in a large glass dish and cover all pieces of fish with a generous amount of the honey mustard marinade. Cover the dish and refrigerate for at least 6 hours or overnight.
- Preheat the broiler of the oven. Remove the fish from the marinade and cook under the broiler for 6 minutes or until golden and fully cooked.
Onion Broth
- Over medium heat, add olive oil to a large pot. When oil is shimmering, add the sliced onions and sprinkle generously with salt. Begin to sweat onions.
- Cover the pot and sweat the onions for 20 minutes, stirring occasionally. Once the onions are very soft and release their water, uncover and continue cooking slowly until they caramelize and turn light brown, about 45 mins.
- Once caramelized, add the sherry and cook until reduced by half.
- Add the bay leaves, thyme bundle, and chicken stock. Bring up to a boil, then reduce the heat and simmer for about 45 mins. Check for seasoning, adding salt as needed.
Celery Root Puree
- In a large saucepot, melt the butter over low heat. Add the shallots and and cook until translucent, about 5 minutes.
- Add the celery root, russet potato, and pinch of salt. Combine the shallots onion the celery root and potatoes.
- Add the milk to cover and simmer until the celery root and potato are very tender, about 25 minutes.
- Transfer the celery root, and potato to a blender or food processor and blend until smooth. Adding the milk as needed. Season with salt to taste and add fresh grated nutmeg.
Plating
- In a shallow bowl, place large spoon of the celery root purée in the center. Place the broiled black cod on top of the purée. Gently ladle the onion broth over the top and around the purée.
- Garnish with julienned scallions, a drizzle of hazelnut oil, and chopped toasted hazelnuts. Serve immediately.
NOTES
- Advanced Prep: Marinate the fish and make the onion broth a day ahead to streamline cooking.
- Pairing Suggestions: This dish pairs well with a crisp white wine like a Sauvignon Blanc or Chardonnay.
- Texture Tip: The celery root purée should be smooth and creamy, while the onion broth brings a rich, savory depth to the dish.
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