Sablefish, Corn Succotash, Marjoram

Sablefish, Corn Succotash, Marjoram

Equipment Needed

• Sautee Pan

• Oven

• Spatula

• Blender

Ingredients List

• 1 6 oz portion of sablefish (black cod)

• 2 Tb Olive Oil

• 3 Tb Corn Puree

• 1 Cup Corn, fresh cut from the cob

• 1/2 cup pancetta

• 1/4 cup pickled bird’s beak peppers

• 1/4 cup cured black olives, diced

• 1 tsp parsley

• 1 Tb Sherry Vinegar

• Salt to taste

• Marjoram leaves for garnish

For the Corn Puree

• 2 cups Corn, fresh

• 2 Tb Cold Butter

• Salt to taste

Add the Corn to the blender and puree. Adjust with water to get the mix spinning. After the puree is smooth, add in the cold butter to finish. Season with salt to taste.

Method

Begin by adding the Olive oil to the sautee pan and letting it come up to right before smoking point. Lay in the black cod while pressing to make sure that the skin doesn’t crinkle. Stop pressing when the fish feels like it isn’t curling up anymore. Put into the oven at 400 degrees and cook until the fish is completely cooked through, about 10 minutes depending on your oven.

In a seperate pan, add in the pancetta and begin to render out the fat. Once rendered and the pancetta has become golden brown, start adding in the corn to cook. Once the corn is cooked, add in the olives and bird’s beak peppers to warm them up. Finish with parsley, vinegar and salt to taste.

To plate, start with a swoop of the corn puree on the bottom of the plate. Add the corn succotash on top, then place the sablefish on top. Finish with a drizzle of oil and the marjoram leaves.