Sautéed Alaskan black cod with endive and hazelnuts from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 78) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • jfleissn on June 17, 2024

    Marvelous recipe. Uncharacteristically for Suzanne Goin, it has one moment of imprecision: she tells you to add lemon juice at the end that is not mentioned earlier or clearly in ingredient list. (You use the zest to season the fish.). Perhaps this led in part to Avocet’s sense of the sauce being too rich? We loved it.

  • Avocet on September 16, 2018

    The combination of Belgian endive and black cod is excellent.The slight bitterness of the endive plays off well with richness of the fish. Radicchio, or another bitter green would work well, too. But we felt that the hazelnut-brown butter sauce was overly rich for the sablefish. It would be good on a leaner fish, like rockfish.

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