Black Cod with Smoked Peach Puree

Broiled black cod over smoky peach purée, topped with crisp fried leeks and chives.

Ingredients

• Black Cod — 4 Black Cod Fillets, about 6 oz Each
• Black Cod — 1 Tbsp Olive Oil
• Black Cod — Kosher Salt
• Black Cod — Ground Black Pepper
• Smoked Peach Purée — 3 Ripe Peaches, Halved and Pitted
• Smoked Peach Purée — 1 Tbsp Olive Oil, for Smoking
• Smoked Peach Purée — Kosher Salt
• Smoked Peach Purée — Ground Black Pepper
• Smoked Peach Purée — 1 Tbsp Olive Oil, for Sautéing
• Smoked Peach Purée — 1 Shallot Minced
• Smoked Peach Purée — ⅓ cup Dry White Wine
• Smoked Peach Purée — ½ cup Chicken Stock
• Smoked Peach Purée — 1–1½ tsp Sherry Wine Vinegar
• Smoked Peach Purée — 2 Tbsp Cold Butter
• Smoked Peach Purée — Kosher Salt and Black Pepper to Taste
• Fried Leeks — 1 Large Leek, White and Light Green Parts Only, Julienne
• Fried Leeks — 2 Tbsp AP Flour, for Lightly Coating the Leeks
• Fried Leeks — Neutral Oil, for Frying
• Fried Leeks — Kosher Salt
• Garnish — 2 Tbsp Fresh Chives, Finely Chopped

Method

1. SMOKE THE PEACHES: Heat the smoker or grill to 225°F. Coat the peach halves with the smoking olive oil and season lightly. Place cut-side up on the grates and smoke for 25–30 minutes, until softened and lightly smoky. Cool slightly. Peel if convenient; skins can remain because the purée will be strained.
2. MAKE THE PURÉE: Heat the sautéing olive oil in a saucepan over medium heat. Cook the shallot for 2–3 minutes until translucent. Add the wine and reduce by about half. Add the smoked peaches and chicken stock and gently simmer for 8–10 minutes. Season with salt and pepper.
3. BLEND: Blend until smooth. Add 1 tsp sherry vinegar, then up to another ½ tsp to balance sweetness. Blend in the cold butter. Loosen with a little warm chicken stock if needed for a silky consistency. Pass through a fine-mesh strainer.
4. FRY THE LEEKS: Heat enough neutral oil for frying to 350°F. Lightly coat the julienned leeks with the listed 2 Tbsp flour and shake off excess. Fry in small batches for 30–60 seconds until lightly golden and crisp. Drain on paper towels and salt immediately.
5. BROIL THE COD: Preheat the broiler and position a rack about 6 inches below it. Pat the fillets dry, brush with the fish olive oil and season both sides. Broil for about 6–8 minutes, depending on thickness, until the center reaches 135–140°F. Remove from the heat and rest for a few minutes, allowing for carryover cooking.
6. PLATE: Spoon the smoked peach purée onto plates, add the fish and finish with fried leeks and chives.