Black Cod with Wild Mushroom Ragout, Noma-Dressed Vegetables, and Chocolate–Kumquat Pots de Crème

Cucumber with Vegan XO

Cool, juicy cucumber balances the concentrated savory flavor and chewy texture of vegan XO.

Ingredients

• 1 large Persian or small English cucumber
• 4 tsp Noma Projects vegan XO

Instructions

1. Cut the cucumber on a deep diagonal into four broad, thick slices.
2. Blot the cut surfaces dry and spoon about 1 teaspoon vegan XO onto each slice just before serving.

Notes

• Keep the cucumber cold and do not salt ahead; released water will dilute the topping.

Radish with Mushroom Garum Butter

A thick radish slice gives the savory butter a peppery, crunchy base.

Ingredients

• 1 large purple or watermelon radish
• 2 tbsp unsalted butter, softened
• 1/2–1 tsp Noma Projects mushroom garum

Instructions

1. Beat the softened butter with 1/2 teaspoon mushroom garum until smooth. Taste and add the remaining garum only if needed.
2. Chill briefly until firm enough to shape but still spreadable.
3. Scrub the radish and cut four broad slices about 1/4 inch thick. Pat dry and top each with a small quenelle or thick swipe of butter.

Notes

• Add the garum gradually so the butter stays emulsified and does not become overly salty.

Radish with Dashi RDX

A thin coating of concentrated dashi seasons the radish without obscuring its clean bite.

Ingredients

• 1 large purple or watermelon radish
• 1/2–1 tsp Noma Projects Dashi RDX

Instructions

1. Scrub the radish and cut four broad slices about 1/4 inch thick.
2. Brush each cut surface with a few drops of Dashi RDX. Taste a small piece before adding more; aim for a light glaze rather than a puddle.
3. Serve immediately beside the butter-topped radish.

Roasted Broccoli with Beef Garum, Barley Koji Oil, and Rose Vinegar

Roasting supplies browned edges, while garum and fragrant oil give depth and rose vinegar keeps the finish lively.

Ingredients

• 1 lb broccoli, cut into large florets with stems attached
• 1 tbsp olive oil
• 2 tsp Noma Projects beef garum
• 1 tbsp Noma Projects barley koji oil
• 2 tsp rose vinegar
• to taste kosher salt

Instructions

1. Heat the oven to 425°F. Dry the broccoli thoroughly, toss with olive oil, and arrange cut-side down on a sheet pan.
2. Roast for 20–25 minutes, turning once, until the stems are tender and the crowns have dark, crisp edges.
3. Whisk the beef garum, barley koji oil, and rose vinegar together.
4. Toss the hot broccoli with enough dressing to coat lightly. Taste before adding salt and serve warm.

Notes

• Garum salinity varies; start with half the dressing if your product is especially concentrated.

Pan-Seared Black Cod

Black cod's rich flesh stays succulent beneath an earthy ragout; a hot initial sear adds contrast without needing a heavy sauce.

Ingredients

• 4 pieces skin-on black cod fillet, 5–6 ounces each, pin bones removed
• 1 tbsp ghee
• 3/4 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the oven to 350°F. Pat the fish very dry, especially the skin, and season with salt and pepper.
2. Heat ghee in a large ovenproof skillet over medium-high heat. Add the fish skin-side down, pressing gently for the first 20 seconds so the skin lies flat.
3. Sear for 4–5 minutes, until the skin releases and is golden. Lower the heat if the fat begins smoking.
4. Transfer the skillet to the oven, leaving the fish skin-side down, and cook for 4–8 minutes more depending on thickness. Cook until the thickest part reaches 145°F and the flesh separates into moist flakes.
5. Lift carefully with a fish spatula and serve immediately with the mushroom ragout.

Notes

• Black cod is delicate; avoid repeated turning and check thinner portions early.

Black Trumpet and Hedgehog Mushroom Ragout

Browning the mushrooms before adding liquid concentrates their flavor. A small butter finish makes the reduced juices cling to the fish.

Ingredients

• 6 oz fresh black trumpet mushrooms
• 10 oz hedgehog mushrooms, trimmed and sliced if large
• 1 tbsp ghee
• 1 large shallot, finely diced
• 1 clove garlic, minced
• 1/4 cup dry white wine
• 1/2 cup unsalted mushroom stock
• 1 tbsp unsalted butter, cold
• 1 tsp fresh lemon juice, plus more to taste
• 2 tbsp chopped flat-leaf parsley
• to taste kosher salt and black pepper

Instructions

1. Split black trumpets lengthwise to check for grit. Brush the hedgehogs clean; rinse mushrooms briefly only if necessary, then dry thoroughly.
2. Heat ghee in a wide skillet over medium-high heat. Cook the mushrooms in batches until their released moisture evaporates and the larger pieces begin to brown, about 8–12 minutes total.
3. Return all mushrooms to the pan. Lower to medium, add the shallot, and cook for 3 minutes. Add garlic and cook for 30 seconds.
4. Add wine and reduce almost completely. Add stock and simmer for 4–6 minutes, until only a shallow layer of glossy juices remains.
5. Remove from the heat and swirl in cold butter. Add lemon juice, half the parsley, salt, and pepper. Spoon over the cod and scatter with the remaining parsley.

Notes

• For dried black trumpets, use about 3/4 ounce, soak in warm water until pliable, rinse well, and replace some stock with finely filtered soaking liquid.

Roasted Asparagus with Morel Miso Butter

Early-spring asparagus stays sweet and green with a short roast, while morel miso butter ties it to the mushrooms on the fish.

Ingredients

• 1 lb medium-thick asparagus, woody ends trimmed
• 2 tsp olive oil
• 2 tbsp unsalted butter, softened
• 2 tsp Shared Cultures morel miso
• 1 tsp fresh lemon juice

Instructions

1. Mix the softened butter and morel miso until evenly combined.
2. Heat the oven to 425°F. Toss asparagus with olive oil and arrange in one layer.
3. Roast for 10–14 minutes, turning once, until lightly browned and just tender when pierced.
4. Toss the hot asparagus with the miso butter off heat. Finish with lemon juice and serve promptly.

Notes

• Thin asparagus may need only 6–8 minutes. Taste before adding any salt.

Crisp Smashed Potatoes with Cep Oil

Boiling gives creamy centers, and roasting the flattened potatoes creates craggy, crisp edges. Cep oil goes on last to preserve its aroma.

Ingredients

• 1 1/2 lb small Yukon Gold potatoes
• 2 tbsp olive oil
• 1 tbsp Noma Projects cep oil
• 1 tbsp chopped flat-leaf parsley
• to taste kosher salt and black pepper

Instructions

1. Cover the potatoes with cold, generously salted water. Bring to a simmer and cook for 18–25 minutes, until easily pierced through the center.
2. Drain and let steam-dry for 5 minutes. Heat the oven to 425°F.
3. Oil a sheet pan with half the olive oil. Arrange the potatoes and flatten each to about 1/2 inch thick with the bottom of a glass.
4. Brush with the remaining olive oil, season lightly, and roast for 30–40 minutes, turning once if practical, until deeply golden and crisp.
5. Drizzle the hot potatoes with cep oil and finish with parsley and black pepper.

Notes

• Do not roast in the cep finishing oil; add it after cooking for a more distinct mushroom aroma.

Blueberries

Fresh berries provide a cool, juicy contrast to the dense chocolate custard and rich seed praline.

Ingredients

• 2 cups fresh blueberries
• 1 tsp fresh lemon juice

Instructions

1. Rinse the blueberries, dry thoroughly, and discard any soft berries.
2. Just before serving, toss with lemon juice and divide among four shallow dessert bowls.
3. Spoon a little pumpkin-seed praline over the berries, keeping some fruit uncovered.

Notes

• Use the best fresh blueberries available rather than replacing the captioned fruit with a different seasonal fruit.

Pumpkin-Seed Praline

Toasted pumpkin seeds give a savory edge to a maple praline, making the berries taste brighter rather than simply sweeter.

Ingredients

• 1/2 cup raw hulled pumpkin seeds
• 1/4 cup maple syrup
• 1 tbsp avocado oil, plus more as needed
• 1 pinch fine sea salt

Instructions

1. Toast the pumpkin seeds at 325°F for 8–10 minutes, until fragrant and beginning to puff.
2. Line a small tray with parchment. Bring maple syrup to a boil in a small saucepan and cook, watching carefully, until it reaches 300°F on a candy thermometer.
3. Immediately stir in the warm seeds and salt, then spread on the parchment. Let cool completely.
4. Break into pieces and process in a small high-powered blender or food processor, scraping frequently, until finely ground and beginning to release oil.
5. Add avocado oil and continue blending to a thick, spoonable paste. Add a little more oil if necessary for a glossy drizzle.

Notes

• This makes more than the four small spoonfuls needed; a small blender processes this quantity more reliably than a few tablespoons.
• Do not add water to the storage batch. Thin only the portion being served if a looser consistency is desired.

Chocolate Pots de Crème

A gently cooked yolk custard and dark chocolate set into a dense, silky dessert that can be served in its cups or scooped beside the fruit.

Ingredients

• 4 oz unsweetened chocolate, finely chopped
• 1 cup heavy cream
• 1/2 cup whole milk
• 4 large egg yolks
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 1 pinch fine sea salt

Instructions

1. Heat the oven to 300°F. Set four heatproof ramekins in a deep baking dish and bring a kettle of water to a boil.
2. Heat the cream and milk until steaming, then pour over the chocolate. Let stand for 2 minutes and whisk until smooth.
3. In a separate bowl, whisk the yolks with maple syrup, vanilla, and salt. Slowly whisk in the warm chocolate mixture without beating in excess air.
4. Strain through a fine sieve, skim off foam, and divide among the ramekins.
5. Pour hot water into the baking dish to reach halfway up the ramekins. Bake for 30–40 minutes, until the edges are set and the centers tremble as one mass rather than ripple; the custard should reach 170–175°F.
6. Remove the ramekins from the water bath, cool for about 30 minutes, and refrigerate for at least 4 hours. Cover once cold.
7. Serve in the ramekins or use a warm spoon to scoop portions into shallow bowls. Top with drained poached kumquat slices.

Notes

• Avoid overbaking; the chocolate provides additional firmness as the custard chills.

Honey-Poached Kumquats

Brief poaching softens the peel while preserving the kumquats' tartness, giving the chocolate a bright citrus finish.

Ingredients

• 8 kumquats
• 3 tbsp honey
• 1/3 cup water
• 1 pinch fine sea salt

Instructions

1. Slice the kumquats crosswise into thin rounds, removing seeds with the tip of a knife.
2. Bring honey, water, and salt to a gentle simmer in a small saucepan.
3. Add kumquats and simmer very gently for 10–15 minutes, until the peel is tender but the slices remain intact.
4. Cool in the syrup. Drain the slices before placing on the chocolate custard.

Notes

• Reserve the citrus syrup for sparkling water or spoon a few drops around the dessert.

Overall Timing / Workflow

Making the desserts ahead leaves only roasting, fish cookery, and final dressing for the dinner itself.

Instructions

1. The day before: bake and chill the chocolate custards. Make the pumpkin-seed praline and poached kumquats. Mix both compound butters and refrigerate.
2. About 90 minutes before the first course: clean the mushrooms, trim the vegetables, and boil the potatoes. Smash the potatoes and leave on their roasting tray.
3. About 40 minutes before the first course: heat the oven to 425°F and roast the broccoli. Prepare its dressing and cut the raw starter vegetables.
4. Serve the warm dressed broccoli with the cucumber and two radish bites. Put the potatoes into the oven as the starter goes out.
5. During the starter: make the mushroom ragout, keeping it warm on low heat before adding its final butter and lemon. Roast the asparagus alongside the potatoes during their final 10–14 minutes.
6. When the sides are ready: reduce the oven to 350°F, sear the cod, and finish it in the oven. Keep potatoes and asparagus uncovered in a warm spot for this short interval.
7. Finish the ragout, toss the asparagus with miso butter, and drizzle the potatoes with cep oil. Plate the main immediately.
8. After the main: dress the blueberries, scoop or uncover the custards, and add praline and kumquats.

Notes

• Bring the compound butters out of the refrigerator about 20 minutes before using.

Plating

Small, distinct starter bites let the condiments remain identifiable, while the main and dessert are composed so their contrasting textures stay intact.

Instructions

1. For each starter plate, arrange one XO-topped cucumber slice, one mushroom-garum-butter radish slice, one Dashi RDX radish slice, and a small portion of roasted broccoli.
2. On warm main-course plates, place the cod to one side and spoon the mushroom ragout over part of the flesh, leaving some fish visible.
3. Arrange asparagus alongside the fish and pile the smashed potatoes separately so their crisp edges stay out of the ragout juices. Finish with the parsley allocated to the components.
4. In shallow dessert bowls, place a scoop of chocolate custard beside the blueberries. Spoon praline over some berries and overlap three or four drained kumquat slices on the chocolate.

Leftover Path

Separate storage protects crisp vegetables and potatoes from moisture and allows the delicate fish to be reheated gently.

Instructions

1. Refrigerate cooked fish, ragout, and vegetables in separate covered containers within 2 hours. Use fish within 2 days and cooked vegetables within 3–4 days.
2. Reheat fish covered with a spoonful of water or stock in a 275°F oven until it reaches 165°F; warm the ragout separately over low heat.
3. Recrisp potatoes at 425°F for 10–15 minutes, adding a few drops of cep oil after heating. Warm asparagus and broccoli briefly rather than cooking them until soft.
4. Keep undressed cucumber and radish refrigerated and use within 1–2 days. Store compound butters covered and use within a week.
5. Keep chocolate custards refrigerated and use within 3 days. Refrigerate kumquats in their syrup for up to a week and pumpkin-seed praline in a sealed jar for up to 2 weeks.
6. Use remaining praline on fruit or yogurt, kumquat syrup in drinks, and mushroom ragout over reheated potatoes or eggs.