Black Cod with Sesame Crust, Citrus Shrimp and Parsnip Purée

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Place the parsnips in a saucepan with the vegetable broth and 1 g salt. Cook over medium heat for 18 to 20 minutes, until very tender.

3. 3

   Meanwhile, pat the black cod fillets dry with paper towels. Rub them with 1 tablespoon olive oil, season with 3 g salt and black pepper, and press the sesame seeds onto the top of each fillet to form a light crust.

4. 4

   Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the cod on the non-sesame side for 2 minutes. Transfer the skillet to the oven and roast for 7 to 9 minutes at 220 °C / 425 °F, until the fish is just cooked and still juicy.

5. 5

   Drain the parsnips, reserving 60 ml / 1/4 cup of the cooking broth. Blend the parsnips with the coconut milk, 1 tablespoon butter, and the reserved broth until silky smooth. Adjust with 2 g salt if needed and keep warm.

6. 6

   In another skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Sauté the shallot for 2 minutes. Add the garlic and cook for 30 seconds more.

7. 7

   Add the shrimp, sweet paprika, and 1 g salt. Sauté for 2 to 3 minutes, until the shrimp turn opaque and are cooked through.

8. 8

   Stir in the orange juice and zest, lemon juice and zest, and fresh dill. Cook 1 minute more to lightly glaze the shrimp with the citrus.

9. 9

   Spoon a bed of parsnip purée onto each plate. Set a sesame-crusted black cod fillet on top and arrange the citrus shrimp around it. Finish with the pan juices over the fish and shrimp.

10. 10

    Serve immediately to preserve the crisp sesame texture and the smooth purée.