Black Cod Brûlée Recipe
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If you're a fan of cooking with beer...only like, REALLY cooking with beer, the American Craft Beer Cookbook is a volume that should never leave your kitchen. Apply the beer-cooking method to favorites like meatballs, clams and epic burgers and infuse ordinary food with the greatest carbonated beverage ever created by man. Now grab a bottle and a fish fillet and make this delicious dinner happen.
This flavorful black cod recipe is fun to make, thanks to the blowtorch. The marinade gives the full-flavored fish a tangy bite. Pair with a sessionable, malty beer, such as an altbier, so as not to overpower the fish.
Reprinted with permission from The American Craft Beer Cookbook
Black Cod Brûlée Recipe
Prep Time
45
minutes
Cook Time
2.5
hours
Servings
0
servings
Ingredients
- 2 (12-ounce) bottles Alaskan Amber or similar beer
- 3 garlic cloves
- 3 tablespoons grated ginger
- 2 cups cranberry sauce (preferably homemade)
- 1 1/2 cups pomegranate juice
- 1/4 cup dark soy sauce
- 6 pounds whole black cod (sablefish)
- 1/2 cup firmly packed dark brown sugar
- 1 cup granulated sugar
Directions
- Bring the beer to a light simmer in a medium saucepan over medium-low heat. Do not boil. Continue to simmer, stirring occasionally, until reduced by one-third, about 1 hour. Remove the saucepan from the heat and let cool completely.
- Mix the garlic, ginger, cranberry sauce, pomegranate juice and soy sauce into the reduced beer. Place the cod in a baking dish or roasting pan and cover with the sauce. Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
- Preheat the oven to 375°F. Uncover the cod and braise for at least 1 hour, basting every 15 minutes and taking care not to overcook it.
- Combine the brown sugar and granulated sugar in a small bowl and set aside.
- Place the cod on a large serving plate and sprinkle each fillet with a fine layer of the sugar mixture. With a kitchen blowtorch, melt the sugar until it forms a crispy topping. Serve immediately.
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