Black Cardamon Cod and Blueberries Relish
Blueberries 7 2/3 oz (215g) 1 pint
Apricot 5 1/4oz (149g) 2ea
Gooseberries 3 3/4oz (107.02g) 1 cup
Spring onion 3 1/3oz (96g) 1 whole
Garlic scapes 1/4oz (11g) 2ea
White wine vinegar 6 1/2oz (182g)
Vifa Biber 1 1/4oz (34.88g)
Sugar 1 1/8oz (31g)
Salt To taste
Water (optional) 1/2 cup
Black Cod 8oz (226.79g)
Black cardamon 0.046oz (1.28g) 2 pods
Olive oil 1/3oz (11g)
Salt 1/8oz (2g) (to taste)
Grain of Paradise Vinaigrette
For recipe (Click here)
Ok let start off from this, you know when you come up with an idea and it turns out not what you wanted? Well… that was this…
Meaning in my delusional world I thought that the blueberries and all the cool colors would just shine! Opps! Forgot blueberries dominant like the color black haha. I still love the flavor and I wish I added more green to the dish, but overall this was a good dish, plus black cod was on sale 5 dollars off, who could miss that?! Not to mention my friend’s father-in-law let me pick gooseberries from his yard, bloody hell they were good!
Making the Blueberry relish
- Slice the garlic scapes in small pieces
- Slice the spring onion then take the bulb and slice in half and then slice again
- Cut around the apricot and then de-pit it, and slice
- Pick the Bottom and top of the gooseberries for unwanted things stuck in your teeth
- Go through your blueberries if there are some stems.
- Put in pan and add all ingredients
- Bring to a boil
- Then change to medium heat, stir once in a while because the Vifa Biber will sink to bottom and pan your pan, even when it’s water consistency.
- Cook until coats the spoon and you can run your finger and it’s move like Noah opening the river and people can walk the path.
(Optional) If I was you! and I did this again
I would have my blueberries separate and half the vinegar and sugar on two different pans to cook. If you want crazy colors? But that’s just me…
Knowledge you should know about cooking black cod
Ok let me start this off and you should know this, before cooking Black cod or if you have cooked black cod found it flakey, and you want to know the solution to avoid this? Cook at low temper… Yes, its that easy… You have to dry it out with a towel or a paper towel, if you want a nice sear on it. Then always cook it at 240 to 280F
Otherwise it just starts to open up if you cook it at high temperatures in the oven or on the grill, pan and etc.
For the Stubborn folks =P (like myself)
If you are stubborn say to yourself ; “I’ll continuously cook the black cod on the pan.” I say, have at it, just know it’s going to break and fall apart while even lifting with a fish or metal spatula, you have been warned. Anyway move on… haha
Doing the Black Cod
- Preheat oven at 240F(116C)
- Open the Cardamon pod and crush with you knife on the side and if you feel like running through with your knife to get if fine, no worries.
- If your Black cod is wet, just dry out with a towel
- Coat with olive oil and grey salt
- Preheat your skillet until smoking point, the pan starts to smoke. (stainless steel, never mind
- Sear it, if you see brown color on the edges, your fine. If it goes any longer than 2 and half mins, let it go! It’s not going to get color
- Place on a rack and put on the black cardamon
- In the oven for 20-25 mins
If you have any questions please leave a comment below
Question for you
Have you ever cooked Black cod before? If you have did you run into the problem of it flaking and falling apart?