Born and raised in Juneau, Chef Lionel Uddipa brings his creativity to the kitchen as Chef de Cuisine of SALT. He features Alaska black cod in this elegant but simple preparation. Perfect for a weeknight supper, the richness of the black cod pairs nicely with two of our favorite fall ingredients—kale and wild mushrooms.
Ingredients
- 1½ tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves fresh garlic, minced
- 1 bunch kale, stemmed, with leaves chopped
- ⅓ cup white vinegar, preferably yuzu but any white vinegar will work
- Salt and pepper, to taste
- 4 ounces fresh wild mushrooms, such as morel, shiitake, trumpet, hedgehogs, etc.
- 1 ounce neutral oil, such as grapeseed or vegetable
- 2 ounces unsalted butter
- 2 sprigs fresh thyme
- 1 clove garlic, smashed
- Salt and pepper, to taste
- 2 (4-ounce) fillets black cod, skin on
- 1½ tablespoons grapeseed or vegetable oil Salt and pepper, to taste
- Extra virgin olive oil and lemon juice
Preparation
Mushrooms:
Clean mushrooms with a damp towel and slice; set aside. Heat oil in a large sauté pan over medium-high heat. Add butter, thyme and garlic. Stir carefully with a wooden spoon so that the butter doesn't burn; if it starts to burn lower heat immediately. When butter is melted, add mushrooms and sear until golden brown. Season at the end with salt and pepper.
Kale
Heat oil in a large pot over medium-high heat; add onion, and garlic; stir and add kale stems and cook, stirring occasionally, about 5 minutes. Add kale leaves, vinegar, and 1 pint water. Add salt and pepper and cook, stirring occasionally, until liquid is mostly evaporated. Hold warm until ready to eat.
Black Cod
Place a heavy-bottom sauté pan or cast iron pan on high heat for 5 minutes. Pat each fillet dry with a paper towel. Season both sides lightly with salt and pepper. Add oil to the pan, add fish, skin-side down and sear. Reduce heat if oil starts to burn, but you want heat high enough so fish will sear properly. Let cook about 4 minutes. Flip to other side, turn off heat and let fish cook in pan another 2 minutes or until cooked to preferred doneness, being careful not to overcook. Remove fish to drain on paper towels.
To Serve
Place kale and mushrooms onto two plates; top with fish and drizzle with some high quality extra virgin olive oil and a squeeze of fresh lemon juice.
