Are you looking for a seafood recipe that will impress and delight? Our Brioche-Crusted Black Cod with Tarragon Cream is not just a meal; it’s a celebration of sophisticated flavors and textures. Picture the luxurious taste of fresh black cod, a type of fatty fish also known as sablefish, perfectly complemented by a crisp, golden brioche crust that adds a satisfying crunch with every bite. The black cod’s delicate richness is balanced beautifully by a velvety tarragon cream sauce, which brings a touch of herbaceous elegance to the plate. Adding to the complexity are the sweet, caramelized cippolini onions and earthy roasted artichoke hearts, creating a symphony of flavors that dance on your palate. With our Killer Beef and Killer Lookout seasonings enhancing each element of this dish, you’re in for an unforgettable killer experience. Whether you're preparing for a special occasion or simply want to experience a gourmet weeknight meal, this black cod recipe is designed to make any dinner an extraordinary event. Get ready to transform your kitchen into a killer dining experience with this elegant and flavorful creation.

Black Cod: A Seafood Delight for Special Occasions

Black cod, also known as sablefish, is a luxurious and delicious choice for any special occasion. Its delicate, buttery texture and rich flavor make it a standout among seafood options. Often celebrated in fine dining establishments and featured on the Food Network, black cod is becoming a popular choice for home cooks looking to impress their guests with a gourmet meal.

One of the reasons black cod is so highly regarded is its versatility in cooking fish. Whether grilled, baked, or pan-fried, this white fish adapts beautifully to various cooking methods and flavors. In this recipe, we elevate black cod with a brioche crust and a creamy tarragon sauce, creating a dish that is both elegant and comforting.

The key to achieving a restaurant-quality dish at home lies in the careful selection and preparation of ingredients. Freshness is paramount, especially when it comes to fish. When purchasing black cod fillets, look for those that are firm to the touch with a translucent sheen. The flesh should be moist and free of any fishy odor. Quality ingredients will always be the foundation of a memorable meal.

The Art of Crafting a Brioche Crust

The brioche crust is what sets this black cod dish apart, adding a layer of buttery richness and delightful crunch. Crafting the perfect brioche crust requires attention to detail and high-quality ingredients. Start with day-old brioche bread, which has a slightly firmer texture that is ideal for creating a crust. Cut the brioche into chunks and pulse it in a food processor along with butter and fresh parsley until you achieve a crumbly, yet cohesive mixture. The key is to avoid over-processing, as you want the crust to maintain some texture.

To enhance the flavor of the crust, a light coating of Dijon mustard is applied to the skin side of each cod fillet before pressing it into the brioche mixture. The mustard adds a subtle tang that complements the buttery brioche and the savory fish. Once prepared, refrigerate the crusted fillets to allow the flavors to meld and the crust to set.

Cooking the brioche-crusted black cod to perfection requires a careful balance of heat and time. Heat a blend of oils in a large sauté pan over medium-high heat and cook the cod, brioche side down, until the crust is golden brown and crispy. Flip the fillets gently and baste with butter until the fish is tender and opaque inside. This method ensures a beautifully crisp crust and perfectly cooked fish.

Ingredient Spotlight: The Magic Flavor of Fresh Tarragon

Tarragon is the star herb in the creamy sauce that accompanies the brioche-crusted black cod. Known for its distinctive anise-like flavor, tarragon adds a sophisticated note to the dish that elevates it to gourmet status. Fresh tarragon is preferred over dried for this recipe, as its flavor is more vibrant and aromatic. When selecting fresh tarragon, look for bright green leaves that are free of any wilting or browning. The herb should have a strong, fresh aroma, indicative of its potency.

The creamy tarragon sauce begins with sautéing grated garlic in butter, followed by deglazing the pan with dry white wine. This step not only enhances the sauce's flavor but also helps to incorporate the rich, buttery notes of the wine. Chicken broth and heavy cream are then added, along with honey for a touch of sweetness and freshly squeezed lemon juice for acidity. Seasoning with fine salt and white pepper balances the flavors perfectly.

The sauce is simmered until slightly thickened, creating a luxurious, velvety texture. Just before serving, chopped fresh tarragon is stirred in, infusing the sauce with its unique flavor. This creamy tarragon sauce pairs beautifully with the brioche-crusted black cod, adding a rich and herbaceous dimension to the dish.

Making the Most of Cippolini Onions and Artichoke Hearts

Cippolini onions and artichoke hearts are the unsung heroes of this dish, providing a delightful contrast in texture and flavor. These vegetables are not only delicious but also packed with nutrients, making them a wholesome addition to your meal.

Cippolini onions, with their sweet and slightly tangy flavor, caramelize beautifully when roasted. They bring a natural sweetness that complements the rich and savory flavors of the black cod and tarragon cream. When choosing cippolini onions, opt for those that are firm and have smooth, shiny skins. This ensures they are fresh and will cook evenly.

Artichoke hearts add a unique earthy note to the dish. Their tender yet slightly firm texture pairs wonderfully with the flaky black cod. When preparing artichoke hearts, ensure they are cleaned thoroughly to remove any tough outer leaves. If using fresh artichokes feels daunting, high-quality canned or jarred artichoke hearts can be a convenient alternative.

Roasted cippolini onions and artichoke hearts are the ideal side dish for this elegant black cod recipe. Their caramelized edges and tender centers provide a delightful contrast to the rich fish and creamy sauce. These roasted vegetables not only add flavor and texture to the dish but also contribute to its visual appeal. The golden-brown edges of the onions and artichokes create a beautiful contrast to the white, flaky fish and the creamy tarragon sauce.

Our Killer Recipe

Ingredients

For the Brioche Crust:

• 5 oz day-old brioche, cut into chunks
• 2 tbsp butter
• Parsley
• Dijon mustard

For the Cippolini Onions & Artichoke Hearts:

• 1 pound cippolini onions and artichoke hearts
• 2 tbsp blended oil
• Killer Beef seasoning

For the Creamy Tarragon Sauce:

• 3 tbsp butter, divided
• 1 garlic clove, grated or minced
• ½ cup dry white wine
• ½ cup chicken broth
• 1 ½ cups heavy cream
• 1 tbsp honey
• ¼ cup freshly squeezed lemon juice
• ½ tsp fine salt
• ¼ tsp white pepper
• 3 tbsp chopped fresh tarragon

For the Black Cod:

• 4 black cod filets, 7 oz each, skin off
• 2 tbsp blended oil
• Killer Lookout seasoning

Preparation

(Serves 4)

For the Brioche Crust:

1. Combine the brioche, butter, and parsley in a food processor. Pulse until the mixture is crumbly but not pasty.
2. Refrigerate until needed.

For the Cippolini Onions & Artichoke Hearts:

1. Preheat the oven to 400°F.
2. In a large bowl, toss the onions and artichoke hearts with oil and season with Killer Beef.
3. Spread on a baking pan and roast for 8-10 minutes, flipping after 5 minutes. The onions should be tender when pierced with a knife.

For the Creamy Tarragon Sauce:

1. In a saucepan over medium heat, melt 1 tbsp of butter and add the garlic. Cook for 30 seconds, avoiding browning.
2. Add the wine and cook for another 30 seconds to burn off the alcohol.
3. Pour in the chicken broth, bring to a boil, and reduce by half.
4. Lower the heat to medium, stir in the cream, honey, lemon juice, salt, and pepper. Simmer for 5-8 minutes until slightly thickened.
5. Remove from heat and stir in the remaining butter and chopped tarragon. Transfer to a pitcher or small dish.

For the Black Cod:

1. Preheat the oven to 400°F.
2. Brush a light coating of Dijon mustard on the skin side of each cod filet. Press the mustard-coated side into the brioche mixture gently.
3. Heat oil in a large sauté pan over medium-high heat. Season the cod with Killer Lookout and cook, brioche side down, for 10-12 minutes. Flip and baste with butter until the fillets are tender and opaque inside.

Serving a Killer Dish

1. Using a ladle, spread the creamy tarragon sauce in a circle on each plate.
2. Mound the roasted onions and artichoke hearts in the center.
3. Top with a black cod filet and garnish with chili threads and chives.

Why You’ll Love This Recipe

This dish is a celebration of flavors and textures. The brioche crust provides a delightful crunch, the roasted vegetables add a caramelized sweetness, and the creamy tarragon sauce ties everything together with its rich, herbal notes. The Killer Beef and Killer Lookout seasonings elevate the dish, making each bite a burst of flavor. It's perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

This dish holds a special place in our chef's culinary journey as it was his very first competition dish in culinary school. It earned him an ACF Silver with 89 points, marking the moment he began his path toward the elite status he holds today. This dish was more than just a recipe, it was the turning point that fueled his passion and drive, setting the foundation for the chef he has become.

Killer Tips

• Brioche Consistency: Ensure the brioche mixture remains crumbly and not pasty to maintain the perfect crust texture.
• Roasting Vegetables: Flip the onions and artichokes halfway through roasting to ensure even caramelization.
• Cooking Cod: Be careful not to overcook the cod. It should be opaque and just tender inside for the best texture.
• Sauce Thickness: If the sauce thickens too much, you can thin it with a bit more cream or chicken broth.
• Fresh Tarragon: Use fresh tarragon for the best flavor in the sauce.