Now that I'm planning to create my own restaurant, I've been toying with concepts of dishes so much more. It's like a revelation, spreading my wings to become artistic again, stretching myself to play with contrasts of flavors and textures. This, for example, is a play on the classic pairing of cod and potatoes. It comes up everywhere - fish and chips, the Swedish casserole of jansson's temptation, chowders. In my iteration, the flaky, gentle fish is paired with sea-salty sea beans and salmon caviar and hit with acid and crunch in the form of thin, baked vinegar potato crisps.
Every dish should have balance, should confuse and delight your tongue, should bring to the forefront a vision or a memory - should, in fact, teach you a little something for the chef who created it. This dish, for me, is the flavor of the ocean. It's leaning into the wind, the spray of the surf in your face, in your mouth, that brininess. The brightness of the sun in your eyes. The solid feel of the wooden boat beneath you.
seaspray in my eyes, my mouth
1 cod filet
1/2 cup fingerling potatoes, sliced thinly
handful of sea beans
1 tbsp salmon caviar
1 lemon, sliced
2 tbsp cuttlefish ink
1 tbsp white vinegar
.5 oz + 2 tbsp olive oil
Preheat oven to 400. Toss potato slices with olive oil, vinegar, and salt and pepper and place on a foil lined sheet tray. Bake 10-15 minutes or until golden brown and crispy. Meanwhile, heat 2 tbsp olive oil in a 10" skillet over high heat. Get super hot. Add seasoned cod, top side down, and allow to cook 2-3 minutes or until golden crust is achieved and it releases easily from the pan. Flip and cook until opaque and flaky. Swipe cuttlefish ink on plate and top with cod, add potato slices next to it. Top cod with sea beans and caviar. Squeeze lemon juice on top.