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 ...
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