Black cod a la Georgian Room

Chef de cuisine Daniel Zeal has had a five-starred career, going from the Culinary Institute of America to the Ritz-Carlton, Amelia Island and now at the luxe Sea Island Resort's Georgian Room. 

We're thrilled he agreed to share this recipe. Black cod is a wonderful, deep water fish that rarely seems to find its way into haute cuisine preparations. Thanks to Chef Zeal for changing that. 

The next time I can lay my hands on some good black cod, I'll tackle this recipe. In the meantime, I may have to take a field trip up to the Georgian Room. Although no one part of the recipe seems that difficult, looking at the many steps and various elements involved reminds me why we save some dishes for evenings out.

Black Cod, “Creamed” Corn, Maitake, Bok Choy, Maple-Ginger Barbecue
Serves: 6

Black Cod:
6  4 oz. portions of Black Cod


¼ cup White Miso Paste
¼ cup Vermont or Canadian Maple Syrup
2 Scallions,
Chopped
1 TBS Ginger, Chopped
1 tsp Garlic, Chopped


2 TBS Olive Oil


Method:

1. Whisk together all of the marinade ingredients and marinate at least 8 hours.
2. Remove the fish from the marinade, wipe off the excess marinade and pat dry with a paper towel before sautéing.  Preheat oven to 300° F.
3. In a large saute pan over medium-high heat, sear the fish in the olive oil on one side for 2-3 minutes.  Adjust the heat to a lower temp if necessary as to not over caramelize the sugars of the marinade.  Turn the fish over and glaze it with the maple-ginger barbecue sauce and place the fish into the oven at 300° F for approximately 5 minutes.  This fish becomes very delicate as it comes closer to being perfectly cooked so, at this point, you must be very careful when handling. 
4. Remove the fish from the pan and place it atop the creamed corn. 

Creamed Corn:
8 ears of Sweet Corn, Shucked, with the tips cut off
1 cup Ham Stock or Chicken Stock
2 TBS Butter, Cold and Cubed
1 TBS Chives, finely sliced
Salt and Pepper to taste


Method:

1. Split the corn in half.  Place one half of cob into a fruit juicer and juice, reserve.  (*If you do not have a juicer you can place it into the blender on high for 30 seconds and strain through cheesecloth or a fine mesh sieve).
2. Combine the other half of the corn with the ham stock in a small sauce-pot or sauté pan over medium heat.  Cook until the corn becomes slightly more cooked than al dente.  Then whisk in the corn juice.
3. Continue stirring until the corn juice thickens the liquid.  If it is too thick then add a touch of stock. (*Each type of corn has a different amount of starch and will change each time you make this).  Cook until the raw corn juice flavor is gone and season with salt and fresh cracked black pepper.  Remove from the heat and keep warm.
4. To finish stir in the cold butter and chives, and place a generous amount in the center of the plate.

Maitake Mushrooms (*also known as Hen of the Woods):
1 cup Fresh Maitake Mushroom Petals (you may substitute oyster mushrooms if you wish)
1 TBS Olive Oil
1 Clove of Garlic, Smashed
2 Sprigs Thyme
¼ cup Ham Stock or Chicken Stock
1 TBS Butter
Salt and Pepper to taste


Method:

1. In a medium Saute Pan over medium-high heat, add the oil and garlic to the pan.  Gently toast the garlic until aromatic, then add the mushrooms immediately.
2. Saute for 1 minute, add a pinch of salt and fresh cracked pepper, then add the fresh thyme sprigs and sauté for 1 more minute.
3. Deglaze with the Ham Stock and reduce until almost dry.  Remove from the heat and stir in the butter to glaze the mushrooms in the reduced stock and butter.  Season to taste and add to the plate.

Bok Choy:
18 small bok choy leaves (it is likely you will not be able to find baby bok choy; you may use  
     larger bok choy leaves, 1-2 ,finely sliced on a slight bias)
1 tsp olive oil
¼ cup Ham Stock
Salt and Pepper to taste


Method:

1. Heat your sauté pan over medium-high heat until pan is very hot; add the oil and then add the Bok Choy, season with salt and pepper and toss in the pan for 30 seconds.  Then add the ham stock and cook until the liquid dries around the bok choy. 
2. Adjust, if necessary, the salt and pepper and place either  3 leaves each for the fish, or a small amount of the sliced larger bok choy around the fish on the plate.

Maple-Ginger Barbecue:
½ cup Smoked Slab Bacon, cut into cubes ½” thick
6 ea Scallions, Sliced
½ cup Ginger, Peeled and Roughly Chopped
8 ea Garlic Cloves, Roughly Chopped
1 tsp Olive Oil
1 tsp Peppercorns
2 cups Sake
2 cups Veal Stock (*Beef Stock will work, but you will need to make a cornstarch slurry to
thicken this to a glaze consistency after reduction)
1 cup Vermont or Canadian Maple Syrup
¼ cup Rice Wine Vinegar


Method:

1. In a medium sauce-pot, over medium heat, add the oil, smoked bacon, and peppercorns.  Saute for 4-5 minutes until the bacon begins to brown slightly. 
2. Once the peppercorns and bacon are aromatic, add the garlic, ginger, and scallion.  Saute 1 minute until very aromatic and slighty tender. 
3. Deglaze the pot with the Sake and reduce by half.
4. Add the Veal Stock and Maple Syrup. Reduce by half to two thirds until it begins to coat the back of a spoon.  Add the rice vinegar and adjust seasoning if necessary.
5. Strain the sauce and reduce again if you desire a thicker sauce. This sauce is fairly strong and you will not need a large amount for this dish, just enough to glaze the fish and a drizzle for the plate.