Alex Stratta
Black Cod with Fennel pollen Jicama, Cucumber and Green Papaya Salad
•4 ea-4 oz. Boneless Alaskan black cod filet (Skin on)
•2 TSP fennel pollen
•2 TBS toasted coriander seed (crushed)
•1 TSP cayenne pepper
•TT coarse sea salt
•1 cup olive oil
•½ cup English cucumber (peeled and seeded) thinly sliced, (about 1/8") in half moons
•½ cup Jicama (peeled, thinly sliced and julienne)
•¼ cup Green Papaya (peeled and grated fine)
•½ cup Fuji apple (peeled, thin sliced and julienne)
•4 TBS cilantro leaves
•1 TSP hot chili flakes
•1 TBS + 1 TBS extra virgin olive oil
•2 TSP fresh lime juice
Season the fish well on the meat side with the mixed spices and salt. Pre-heat a convection oven at 400°F and bring the 1 TBS. of olive oil over medium heat until it begins to smoke and place the filets (skin side down) in the hot oil and sear well, gently moving with a spatula to avoid sticking, and then roast in the oven for 4 to 5 minutes. Meanwhile, place the julienne vegetables and herbs in a chilled bowl with the extra virgin oil, salt, chili flakes and lime juice and toss well to coat the vegetables evenly. Arrange the vegetables in the center of a plate and, with the aid of a spatula, remove and drain the fish on to a resting rack. Gently remove the skin and serve the 'meat side' up on the bed of chilled vegetables.