PLAN NO. 6

DAY 1: RECIPE

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Vadouvan black cod with fingerling potatoes, asparagus, mint, and tamarind chutney

Yield: 4

Overview: Roast the potatoes, make the chutney, assemble the salad, and cook the fish.

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Ingredients

For the black cod

• 1 ½ lbs black cod, bones removed (see note) and cut into 4 portions
• 2 tablespoons vadouvan, store bought or homemade
• **3 lbs fingerling potatoes, halved lengthwise
• 2 teaspoons 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, finely chopped
• 2 tablespoons dark brown sugar
• 2 tablespoons tamarind concentrate

For the asparagus

• **2 lbs asparagus, fibrous ends removed, sliced very thinly on a bias
• ½ of a red onion, very thinly sliced
• ½ cup (~1 oz) mint leaves, roughly torn
• 1 tablespoon olive oil
• 1 lime, zest and juice
• urfa biber (optional) (see tip)

Instructions

1. Preheat the oven. 425°F with the fan on.
2. 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 golden brown yet, cook them for another 5-10 minutes. Transfer to a paper towel-lined plate.
3. Season the fish. Season the fish all over, first with salt and then with the vadouvan, patting so the seasoning sticks to the fish. Set aside.
4. Make the chutney. Heat the oil in a small saucepan over medium heat. Saute the onion and ginger for 5 minutes, or until softened and lightly browned. 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.
5. Make the salad. In a mixing bowl, dress the asparagus, red onion, and mint with the zest and juice of one lime, 1 tablespoon olive oil, salt, and pepper. Set aside to marinate while you cook the fish.
6. Cook the fish. Place your black cod on the same sheet tray that you used for the potatoes. Roast until the flesh is flakey and the internal temperature is 140°F. Check after 6 minutes.
7. 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.

Tip

The pin bones of black cod are nearly impossible to remove with the usual 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.

Urfa biber is a mild, smoky, and complex red chili flake. You wouldn’t know it’s red, though. A unique, two-part drying process transforms the flesh to a deep, inky maroon. It’s sun-dried, then wrapped tightly by night to reabsorb its aromatic oils. It’s wonderful.

Note

**If you’re skipping Day 2: Leftovers, reduce the quantity of this ingredient by half**

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DAY 2: LEFTOVERS

Spring veggie frittata with a green salad

Overview: Dice the veggies, whisk the eggs, and cook.

Preheat the oven to 375°F. Dice up 2 big cups of vegetables: we recommend your leftover asparagus and cooked fingerling potatoes (raw potatoes must be par-cooked first). Over medium heat, in a large cast iron skillet or oven-safe nonstick pan, melt a tablespoon of butter and saute the potatoes and asparagus for 5 minutes, until browned. Sprinkle with vadouvan. Whisk 10 eggs with a half teaspoon of salt and pour it over the veggies. Stir to disperse the veggies evenly. Top with a “Wisconsin handful” of grated cheddar (at least 4 oz) or any other cheese you have on hand.

Keep cooking the frittata on the range until the edges begin to set, about 1-2 minutes. Transfer the skillet to the oven and bake for 8 minutes. Check for doneness by cutting into the center and looking for runny eggs. If there’s liquid, bake for a few more minutes. Serve with any leftover tamarind chutney. Toss a mixed greens salad with a simple lemon vinaigrette and serve alongside.

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SHOPPING LIST

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EXTRA RECIPES

You can buy perfectly good vadouvan from a reputable spice vendor but there really is no substitute for homemade. As a bonus it will make your kitchen smell incredible.

This simple lemon vinaigrette is one of our go-tos for quickly dressing delicate salad greens.

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