Chef: Lizzie Binder

Black Cod in Black Pepper Vinegar, Savoy Cabbage & Spaetzle


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)
2 eggs
quarter cup milk


  1. 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.
  2. 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).
  3. 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.
  4. 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.
  1. 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.
  2. 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.
  3. For use later: shock in an ice bath, drain, and lightly oil them to store. Warm spaetzle in melted butter, adjust seasoning, and serve.