BLACK COD & FROMAGE BLANC by Ducan Holmes

Preparation

1. LITTLENECK CLAMS

   1. Heat a large, wide pot over high heat, adding just enough grapeseed oil to coat the bottom. Allow the oil to heat until it begins to smoke.
   2. Quickly add the shallots, garlic, and thyme, stirring rapidly until they release their aroma.
   3. Carefully add the clams and white wine, then cover the pot with a lid. Continue cooking over high heat until the clams start to open.
   4. As they open, remove the lid and transfer the opened clams to a perforated hotel pan. Repeat until ail the clams are removed from the pot, leaving only the clam broth behind.
   5. Reduce the remaining liquid in the pot until about 250 grams remain.
   6. Strain the reduced clam stock, then chill and set aside.
   7. Next, clean the clam meat from the shells and roughly chop the clam meat into a smooth, homogeneous mixture. Reserve and chill.

2. CLAM & FROMAGE BLANC SAUCE

   1. Place the clam broth and the crème fraîche into a medium sized saucepan, and bring to a simmer.
   2. Once the mixture is simmering, gradually whisk in the cubed butter, ensuring each addition is fully incorporated before adding the next. Adjust the heat as needed to prevent the sauce from getting too hot and breaking or too cool for the butter to melt properly.
   3. Once ail the butter has been emulsified in, whisk in the fromage blanc.
   4. Season with sait and lemon, then pass through a fine sieve and reserve warm.

3. NEW POTATOE8

   1. Using a sharp knife, dice the potatoes into a 5mm brunoise. Reserve in cold water to prevent oxidation.
   2. Place the potatoes, thyme, and sait ln a medium sized sauce pot, cover with 3L of cold water.
   3. Place over medium heat and cook until tender.
   4. Once the potatoes are fully cooked, strain out the water, reserve and chill.

4. ASSEMBLY PROCEDURE

   1. Place a medium-sized saucepan with a thin layer of grapeseed oil over high heat.
   2. Carefully season the fish on both sides with kosher sait.
   3. Once the pan begins to smoke, gently place the fish into the pan. After the fish is in the pan, reduce the heat to medium and allow it to cook slowly on the skin side for about 3-5 minutes, ensuring the edges brown evenly and gradually. By this point, the fish should be about 70% cooked, with beautifully golden edges starting to appear.
   4. Flip the fish over and let it finish cooking for about 30 seconds.
   5. ln a separate saucepan, combine the reserved potatoes, clams, and clam sauce over medium heat. Gently warm the mixture, then taste and adjust the seasoning with sait and lemon. Once seasoned, stir in the herbs.
   6. Spoon the seasoned broth into serving bowls, ensuring each includes the potatoes and clam meat. Place the fish in the center of each bowl. Finish with a sprinkle of finishing sait and a touch of lemon on the fish, and serve.