Black Cod Filet in Kefir-Kräutersoße auf einem weißen Teller

Black cod on kefir-herb oil sauce

45 minutes

Mittel

2 people

Delicately seared black cod lies on a fine sauce of kefir and homemade herb oil - bright green, herb-scented and full of subtle flavors. The combination of the natural acidity of the kefir and the ethereal power of the herbs creates a dish with depth, freshness and a visual wow effect - perfect for warm evenings or an elegant dinner with friends.

Ingredients

2 x 125 g black cod fillets
1 tbsp sun flower oil (for frying)
Salt
For the kefir sauce:
250 ml kefir
Salt
Freshly ground pepper
For the herb oil:
180 ml sunflower oil
2 bunches of chives
1 bunch of flat-leaf parsley
5 sprigs of dill

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also in the kitchen. This recipe comes from his pen.

Preparation

For the herb oil, blend 180 ml of sunflower oil together with the chives, a bunch of flat-leaf parsley and about five sprigs of fresh dill in a blender until finely pureed. Then gently heat the green mixture for around 20 minutes at around 70 °C in a small pan - it must not boil so that it retains its color and freshness. Then slowly strain the mixture through a coffee filter until only the clear, aromatic herb oil remains. Straining takes about 15 minutes.

About a third of the herb oil is used for the dish - the rest can be stored in an airtight container in the fridge for a week and used in a variety of ways, for example as a topping for soups, vegetables or pasta.
Pat the black cod dry, lightly salt and fry in a little neutral vegetable oil - for example sunflower oil - in a hot non-stick pan on the skin side until crispy. After turning, cook the fillet gently for about 4 minutes so that it remains slightly glazed at the core and retains its buttery tenderness.
The sauce consists of 250 ml kefir, which is gently warmed - but never brought to the boil - and seasoned with a little salt, freshly ground pepper and a few dashes of fish sauce. As soon as the kefir is slightly tempered, stir in some of the herb oil until you have a fine, slightly combined greenish-white sauce.
To serve, pour the kefir and herb oil mixture onto shallow plates. Place the fried fish in the middle.

Tip: A tiny drizzle of fish sauce can give the kefir a subtle, almost imperceptible umami depth. Important: The kefir sauce must never be heated above 60-70 °C, otherwise it will curdle and separate into whey and protein. It is therefore best served lukewarm.