Alaskan Black Cod Tagine

Serves 4

If you do not have a tagine available, a casserole with a cover can be used.

4ea 6 oz. Portions Black Cod, Skin On
2# Mixed Wild Mushrooms
3# Domestic Mushrooms
1C White Wine
16C Fresh or Canned (Low Sodium) Chicken Stock
8C Grape Seed or Canola Oil
4ea Yellow Onion
12ea Cloves of Garlic
1 1/2C Israeli Pearled Couscous
2oz Black Truffle Butter
1# Mixed Fresh Shelling Beans (Cranberry, Lima, Italian Butter, etc.), Shucked Separately
1 Strip Smoked Bacon Per Type Of Shelling Bean Available
8ea Ripe Heirloom Tomatoes
4oz Baby Sunburst Squash
4oz Baby Zucchini
4oz Haricots Verts, cut into 1-inch pieces
4oz Yellow Wax Beans, cut into 1-inch pieces
12ea Cherry Tomatoes, Quickly Blanched and Peeled
1bu Fresh Thyme
4ea Fresh Bay Leaves
1T Black Peppercorns
2T Coriander Seed
8ea Eggs, Separated To Use The Whites Only

The Day Before

Prepare the Tomato Water:
1. Puree the fresh tomatoes in a food processor, and then allow it to strain through a coffee filter in the refrigerator overnight.

Prepare the Mushroom Oil:
1. Finely chop the domestic mushrooms, 3 of the onions, and 8 of the garlic cloves.
2. In a 4 quart stock pot, sear the mushroom mixture over high heat until richly brown. Add in 2 teaspoons of black peppercorns, 4 teaspoons of coriander seed, 2 bay leaves, and ½ bunch of thyme.
3. Mix well. Save one cup of the mixture separately in the refrigerator for later use. Then divide the rest evenly, and reserve half in a separate 4 quart stock pot.
4. Cover the first mushroom mixture with the grape seed oil, and slowly raise the heat until it is quite warm, but not hot. Allow to cook for 30 minutes.
5. Carefully pour the warm oil into a heat-proof container, and allow to steep overnight.

Prepare the Mushroom Stock:
Add the white wine to reserved half of the mushroom mixture, and reduce to au sec (dry).
Add 8 cups of the chicken stock, and bring to a boil.
Simmer for 1 hour, and then strain through a fine mesh strainer.

The Day Of

Cook the Beans:
1. In a separate small pot for each type of shelling bean, render the fat from 1 slice of bacon.
2. Add a wedge of onion, and a clove of garlic along with the beans and just cover with chicken stock.
3. Bring to a boil and lightly simmer until the beans are cooked through.
4. Adjust the seasoning and reserve in the cooking liquid.

Finish the Consomme:
1. Combine the mushroom stock and tomato water together in a 3:1 ratio.
2. Bring the strained mushroom stock to a boil.
3. Meanwhile, whip the egg whites in a bowl until they begin to get frothy. Add I the 1 cup of reserved mushroom mixture and continue whisking until evenly mixed.
4. When the stock comes to the boil, quickly whisk in the egg white mixture, and reduce the heat to very low.
5. As the egg whites cook, a "raft" will form. Ventilate the raft with a small ladle and baste it regularly with the stock.
6. After 1 hour, strain the consommé, adjust the seasoning, and reserve.

Cook the garnish:
1. Sear the wild mushrooms over medium heat until well browned. Adjust the seasoning and set aside.
2. Blanch the haricots verts, wax beans, and baby squash separately in a pot of boiling salted water, then shock in ice water.

To Finish the Dish:
1. Heat the oven to 300 degrees.
2. Mince half of an onion and 2 cloves of garlic. In a sauce pan, sweat the onion and garlic before adding the couscous. Season, cover with chicken stock, bring to a boil, and simmer until just cooked through. Stir in the truffle butter and reserve warm.
3. Strain and heat the mushroom oil to 140 degrees in a pan large enough to fit all of the fish portions.
4. Season and poach the fish to medium rare in the oil. Meanwhile, divide the mixed mushrooms, peeled tomatoes, beans, and baby squash among the four tagines.
5. Ladle in mushroom consommé, and transfer the fish from the oil to the tagine. Cover the tagines and place them in the oven for 6 minutes to finish the fish.
6. Present the tagines to each guest, with a small bowl of the couscous on the side.

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