500g Black cod, skin and bones removed For the Herb croute 150g Panko 40g Pecorino cheese 50g Fines herbs 250g Soft butter 5g Green garlic Salt to taste For the Spring Vegetables
From the Farm- Charred Leeks Asparagus Blanched Tokyo turnip pieces Chard stems Fava leaves Chard leaves Snap peas Garnish Crimson fava flowers Brassica flowers
For the Herb Croute
Put the panko into a food processor and blend until very fine. Next pulse in the pecorino cheese, the fines herbs, and spring garlic. Lastly incorporate the soft butter. Pour the croute mixture onto acetate sheets and spread into your desired thickness. Freeze the croute and then cut to fit the top of your fish portions. Reserve the cut croute in the freezer until needed.
Layer your prepared vegetables in the base of the fukkura-san donabe (an artisan made clay pot from Japan). Place your black cod portions on top of the layers of spring vegetables. Put the lid on the donabe and put it onto the burner. Cook over medium to medium high flame until the fish 85% cooked. At this point place the frozen herb croute pieces directly on each piece of fish. Cover the fish and vegetables again with the lid until the herb croute is warm and the fish is fully cooked. Garnish with spring flowers and serve immediately.