Black Cod in Black Pepper Vinegar, Savoy Cabbage & Spaetzle
Chef: Lizzie Binder
Want tonight's other LCK recipes?
Check out Joshua Valentine's Venison with Coriander, Brown Sugar & Black Pepper Cure, Kale & Shaved Carrot and Kristen Kish's Semolina Orecchiette with Brown Butter, Pomegranate, Apple & Fresh Figs
- 2 pounds black cod, skinned and boned (4 pieces)
quarter cup extra virgin olive oil
4 cloves garlic cloves
2 teaspoons coarsely ground black pepper
quarter cup champagne vinegar
2 ounces butter
half head Savoy cabbage, rib removed cut into squares
batch spaetzle (see recipe)
chive batons, garnish
torn dill, garnish
- 1 cup all-purpose flour
1 teaspoon salt
half teaspoon black pepper
half teaspoon nutmeg (optional)
quarter cup milk
- Heat olive oil in pan, add crushed garlic cloves and brown until dark, then remove and discard. Sear fish in hot olive oil, skin-side down. Season with salt and a generous amount coarsely ground black pepper.
- Flip fish, add vinegar, and steam fish in vinegar to finish cooking. Placing in a oven at 425 degrees F until fish is cooked through (this will vary depending on thickness of fish).
- Melt butter until it starts to brown, and wilt cabbage into browning butter. Add hot blanched spaetzle and roast in oven for a few minutes.
- Remove fish from pan. Emulsify pan juices together and reduce slightly to bring to correct balance of oil and vinegar. Serve with chive and dill.
- Make a well in flour and other dry ingredients and add beaten eggs, milk, and butter. Mix until a smooth dough is formed. Let rest for 10 minutes.
- Push batter through a spaetzle maker or rack into lightly salted and softly boiling water. Bring back to a boil and when spaetzle float. Drain and plate immediately.
- For use later: shock in an ice bath, drain, and lightly oil them to store. Warm spaetzle in melted butter, adjust seasoning, and serve.