Publié le 08/06/2020

David Kinch:
Chefs' Recipes Driving Innovation
for Sustainable Oceans

Chef David Kinch of California's Manresa, drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.

David Kinch: |Chefs' Recipes Driving Innovation |for Sustainable Oceans

Chef David Kinch of California's Manresa, drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.

Black Cod with Roast Eggplant and Sweet Garlic

Sablefish aka black cod, Alaska cod or butterfish (Anoplopoma fimbria) from the Pacific Ocean off the California coast, caught via bottom longline by Real Good Fish / @realgoodfish, which is rated as a "best choice" by Monterey Bay Aquarium Seafood Watch.

 

 

Place the eggplant on an open flame on your stove and turning frequently,  char the entire surface of the eggplant black as charcoal. 

Wrap the eggplant in foil and allow to cool, approx. 45 minutes. 

Salt all surfaces of the fish filets well and let sit for 20 minutes. Rinse the filets under running water and pat dry with paper towel.

Blanche the garlic cloves 10 times by covering in water, bringing to a boil and draining. After the tenth time, put the cloves in a blender, add the milk and mix until completely smooth, adjusting the consistency with a touch more milk if needed.  Season with salt to taste and set aside.

When the eggplant is cool, peel off the skin of the eggplant, scoop out the flesh onto a board, season with the mint leaves and cumin powder. Chop the eggplant until you have a rough paste. Put the puree in a bowl and stir in the yogurt. Season to taste with lemon juice and salt. Set aside.

Heat a saute pan over medium high heat and add the olive oil. When hot, add the cod filets skin side down in the pan.  When the skin becomes crisp, flip the fish, lower the heat and add the thyme sprigs to the pan. Paste the fish with the olive oil until the fish is cooked, when it is just warm inside and a skewer comes out cleanly when inserted.

To plate, place a small amount of the roast eggplant on a plate, place the fish on top, and spoon the sweet garlic sauce around. Garnish with the fried sprigs of thyme.



 



 

Portrait © Chris Schumauch

 

INFORMATION

  • Manresa, Los Gatos, California, United States
 
Related articles in our Magazine
Peter Tempelhoff: |Chefs' Recipes Driving Innovation |for Sustainable Oceans
Peter Tempelhoff:
Chefs' Recipes Driving Innovation
for Sustainable Oceans
Click here to read
Enrique Olvera: |Chefs' Recipes Driving Innovation | for Sustainable Oceans
Enrique Olvera:
Chefs' Recipes Driving Innovation
for Sustainable Oceans
Click here to read