Black Cod With Kabocha Squash Puree Golden Raisins and Pedro Ximenez
Ingredients
- 1 small kabocha squash, seeded and peeled and cut into two-inch chunks
- 1/4 cup olive oil
- 1 cup heavy cream
- 2 tablespoons sliced sage
- For the black cod:
- 6 fillets black cod, 5 to 6 ounces each, bones removed, skin on
- 1 tablespoon grated lemon zest
- 1 tablespoon thyme leaves
- 2 tablespoons chopped flat-leaf parsley
- 1/2 cup golden raisins
- 1/4 cup Pedro Ximenez sherry
- 2 tablespoons dry sherry
- 1 teaspoon fresh lemon juice
- 1 bunch rainbow chard, cleaned, center ribs removed
- 3 tablespoons olive oil, divided
- 8 tablespoons unsalted butter
- 1 tablespoon sliced sage
- Kosher salt and freshly ground black pepper
Instructions
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