Vadouvan Black Cod with Fingerling Potatoes, Asparagus & Tamarind
Black Cod is one of our absolute favorite fishes. Its smooth, buttery flavor is a perfect vehicle for a full-bodied seasoning like vadouvan curry powder. Tamarind and dates harmonize in a sour and sweet chutney.
Serves 4
INGREDIENTS
For the black cod & fingerlings
4 (6-ounce) fillets black cod, bones removed (see note)
2 tablespoons vadouvan, store-bought or homemade
1 ½ pounds fingerling potatoes, halved lengthwise
1 tablespoon olive oil
For the chutney
½ of a red onion, small dice
1 tablespoon neutral oil
4 medjool dates, pitted and diced
1 tablespoon ginger, peeled and finely chopped
2 tablespoons dark brown sugar
2 tablespoons tamarind concentrate
For the asparagus
1 pound asparagus, fibrous ends removed and sliced very thinly on the bias
½ of a red onion, very thinly sliced
½ cup (1-ounce) mint leaves, roughly torn
1 tablespoon olive oil
1 lime, zest and juice
METHOD
Preheat the oven to 425°F with the fan on.
Roast the potatoes. On a parchment-lined sheet pan, toss the potatoes with olive oil and salt. Arrange the potatoes cut-side down and roast for 30 minutes, flipping halfway through. If the potatoes aren’t yet GBD (golden brown delicious), continue roasting for another 5-10 minutes. Transfer to a paper towel-lined plate. Reserve this sheet pan for roasting the black cod.
Season the fish. Season the fish all over, first with salt and then with the vadouvan, patting the fillets so the seasoning sticks to the fish. Set aside.
Make the chutney. Heat the oil in a small saucepan over medium heat. Saute the onion and ginger until softened and lightly browned, about 5 minutes. Add the remaining ingredients, ½ teaspoon salt, and 1 cup of water. Simmer for 10 minutes, until the consistency is jammy. Taste for salt and adjust. Set aside.
Make the salad. In a mixing bowl, dress the asparagus, red onion, and mint with the zest and juice of one lime and 1 tablespoon olive oil, along with salt and pepper, to taste. Set aside to marinate while you cook the fish.
Cook the fish. Place your black cod on the same sheet pan that you used for the potatoes. Roast until the flesh is flakey and the internal temperature is 140°F, about 6 minutes.
Plate. Arrange the potatoes and fish on a plate. Scatter the asparagus salad around the plate or nestle a tidy mound. Serve with a nice dollop of chutney.
Note: The pin bones of black cod are nearly impossible to remove in the usual way with fish tweezers. We recommend asking your fishmonger to “v-cut” the black cod for you. To do it yourself, you need a sharp knife. Find the line of bones that runs down the filet. Slice along either side of the line, as close to the bones as possible, all the way down to the skin but not through it. You are essentially cutting the filet in half, so the skin is the only thing holding it together. Once you’re down to the skin on both sides, the line of bones should easily release. Don’t stress too much: worst case scenario, you end up with two pieces.
FURTHER READING
