Black Cod Barigoule Recipe | PBS Food
IngredientsFor the Black Cod:3 Black cod fillets, trimmed Sea saltFor the Charred Leek Oil:30g Leeks, charred until black 100g Grapeseed oilFor the Pickled Baby Artichoke Petals6ea Baby artichokes50g Lemon vinegar50g Sugar25g WaterSaltFor the Smoked Fish Barigoule Broth:50g Butter5 Garlic cloves, sliced thin3 Shallots, sliced thin1 leek, white only and sliced thin1 Carrot, peeled and sliced thin4 Artichokes, greens and choke removed sliced thin2 Fish bones (salted, smoked, and dried) cut into small pieces 150g Smoked salmon or trout4L Bonito stock (shaved bonito, konbu, filtered water)White balsamic vinegarShiro dashiSea salt25g ThymeTo Finish:Black cod portions, grilled over charcoalSmall carrots trimmed and poached in vegetable stockFennel, trimmed and poached in vegetable stockSpring onions, trimmed and charred on one sideFried artichoke chipsViola flower petalsSociety garlic flowersWood sorrel leavesDirectionsFor the black cod: liberally salt the flesh of the black cod and let sit to lightly cure for 25 minutes.
