Smoked Black Cod with Cucumber Sorbet, Yogurt, and Coconut

5 from 1 vote

I am obsessed about this smoked sable recipe! I decided to get creative by making a cucumber sorbet, with aerated yogurt and young coconut to go with it. This is a recipe that would be worthy of any michelin starred restaurants in the country.

This sable (black cod) appetizer recipe is one I served just the other day for a small dinner party. This dish is light, refreshing, and absolutely delicious! This was a huge hit, one definitely to keep in the vault of go to recipes.

This recipe is really highlighting the cucumbers that grow wild in the garden along with the stalks of celery we had as well. Combined these flavors with a buttery, smokey, black cod and the result is really fantastic! Lastly you get a bit of acid from the yogurt which has been foamed a little bit to create a yogurt cloud.

If you are looking to get a little creative in the kitchen, try out this innovative smoked black cod recipe. Here is the recipe, I hope you enjoy it!

Ingredients

8 people

1 whole black cod smoked

Cucumber sorbet

4 cups cucumber juice
1 cup water
1 cup sugar
3 tbsp inverted sugar
2 tbsp glucose
1 whole lemon juiced
1 tsp salt

Aerated Yogurt

5 oz yogurt fage
1 lemon juiced
4 tbsp water
1 tsp salt
2 cartridges n2o

Cucumber Compote

3/4 cup cucumber brunoise
1/2 cup celery brunoise
1/2 cup young coconut brunoise
2 tbsp capers
1 tsp white balsamic
1 tsp olive oil
1 splash lemon juice
salt to taste

Chive oil

8 oz chives blanched
1 1/2 cup oil (vegetable)
1 pinch salt

Cucumber Celery Broth

1 large cucumber
6 stalks celery
1 lemon juiced
salt to taste

Garnish

celery leaves
borage blossoms
dill
chive blossoms

Nutritional information

Calories: 541kcalCarbohydrates: 39gProtein: 3gFat: 44gSaturated Fat: 4gCholesterol: 2mgSodium: 706mgPotassium: 398mgFiber: 3gSugar: 32gVitamin A: 1497IUVitamin C: 36mgCalcium: 88mgIron: 1mg

Prep Time 2 20

Cook Time 20

Total Time 2 40

Servings 8 people

How to make cucumber sorbet

Place water, sugar, glucose, and inverted sugar in a small pot. Turn on medium high and bring to a simmer. Cook for 2 or 3 minutes until sugars dissolve. Pour into a bowl and chill completely.
Once completely chilled add lemon juice, cucumber juice, and salt to the simple syrup. Pour into ice cream machine and use according to your machines instructions. Once sorbet is done place in the freezer.

How to make aerated yogurt

Place all the ingredients into a isi foamer. Add one n2o cartridge and shake the canister for a good 30 seconds to distribute the gas. Then add the 2nd cartridge and do the same. Then place in the refrigerator until ready to use.

How to make chive oil

In a hot salted pot of water blanch the chives for 10-15 seconds. Then place in a ice bath to stop the cooking process. Allow to cool for 5 minutes. Drain off the water from the chives, squeeze the chives to release any excess water.
Place in a vitamix and add the oil. Puree smooth for 30-45 seconds. Then strain through a fine mesh strainer (do not push the oil through the strainer, allow to drip, this way you won't get any of the pulp in your oil.

How to make cucumber-celery broth

Juice cucumber and celery in a vegetable juicer. Squeeze in lemon juice and salt. Set aside and keep cool.

How to make the cucumber-coconut compote

Add diced cucumber, celery, young coconut meat, and capers into a small bowl. Drizzle with lemon, oil, white balsamic, and a bit of salt to season. Mix well and set aside.

To finish

Slice black cod thinly and place 6 slices in the middle of the bowl. Using a round cookie cutter add a few spoonfuls of the cucumber compote. Then add the cucumber sorbet.
Foam the yogurt using the isi siphon. Then pour in the cucumber broth. Add the flowers and herbs. Finish with the chive oil in the cucumber broth. Serve and enjoy!