3 oz. black cod fillet
1 Tbsp. soy balsamic glaze (recipe follows)
1 Tbsp. carrot coulis (recipe follows)
1/8 oz. chives
MAPLE GLAZED YAMS (YIELDS 1 LB.):
1 lb. yams, diced
2 oz. maple syrup
2 oz. butter
1/2 oz. shallots
8 oz. chicken stock
1/8 oz. ginger, ground
1/8 oz. cloves, ground
1/8 oz. cayenne, ground
SOY BALSAMIC GLAZE (MAKES 2 CUPS):
1 cup lite soy sauce
1 cup balsamic vinegar
1/2 oz. shallots, chopped
1/8 oz. garlic, chopped
CARROT COULIS (MAKES 28 OZ.):
1 lb. carrots, sliced
1 oz. shallots, sliced
1/4 oz. garlic, sliced
1/2 oz. red curry paste
2 oz. butter
2 cups chicken stock
To make yams: Sweat ginger and shallots in butter. Add remaining ingredients and cook until tender, about 4 minutes.
To make glaze: Combine all ingredients in medium saucepan.
To make carrot coulis: Sweat the shallots and carrots in butter. Add curry paste to carrots. Cook gently over a low-medium heat. Add the chicken stock, and simmer gently until carrots are very tender.
Puree in a blender. Season with salt and pepper.
To prepare cod: Sautè cod, skinside down until crispy. When skin is crisp and fish is partially cooked, add soy-balsamic glaze. Reduce glaze until it reaches a syrupy consistency and the skin is completely coated with the sauce.
To assemble: Place yams in the center of the plate. Top with cod. Spoon soy-balsamic glaze over the fish and around the plate. Drizzle with carrot coulis and garnish with chopped chives.
Executive Chef Matthew Zappoli, Fresh Seafood Restaurant & Bar, La Jolla, Calif.