Seared Black Cod with Creme Fraiche Caviar Tobiko and Black Truffle
Ingredients
- Kosher salt
- 1 pound haricot verts, trimmed
- 1 head cauliflower, cut into florets
- 6 tablespoons extra-virgin olive oil, plus more for greasing
- 1 shallot, minced
- 1/2 cup heavy cream, plus more if needed
- 1/3 cup creme fraiche
- Four 6-ounce black cod fillets, skin on
- Caviar, for serving
- Red tobiko (flying-fish roe), for serving
- 1 small bunch chives, thinly sliced
- Shaved black truffle, for serving
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments