From: Chef Francois Kwaku-Dongo, L’Escale Restaurant, Greenwich, CT. Yield: 4 servings. Black Cod: 4 black cod fillets, approximately 6 oz. each 4 oz. baby carrots 1 small bulb fennel 4 oz. pearl onions 2 oz. fava beans or sugar snap peas 3 oz. sugarcane juice or 2 oz. mirin (sweet rice cooking wine) 2 Tbsp. olive oil 2 Tbsp. chopped fresh ginger to taste, salt to taste, black pepper 2 oz. spiced lobster broth (recipe follows) as needed for garnish, cilantro ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.