Blanquillo with Ocean à la Crème, Nordic Shoyu Asparagus, and Butter-Lime Corn

Gently Baked Blanquillo

Covered baking protects the fish's delicate flakes and keeps the surface pale and moist, ready for a concentrated finishing sauce.

Ingredients

• 4 boneless blanquillo fillets, about 6 ounces each
• 2 tsp olive oil
• 1 tbsp water
• 1/4 tsp fine sea salt, or less if the finishing sauce is very salty

Instructions

1. Heat the oven to 400°F. Check the fish carefully for pin bones and pat dry.
2. Brush a shallow baking dish with the olive oil. Arrange the fillets in a single layer, folding thin tail ends underneath for more even thickness.
3. Season lightly with salt and add the water around the fish. Cover the dish tightly with a lid or foil.
4. Bake for 10–16 minutes, checking early for thin fillets. The thickest part should reach 145°F and separate into moist flakes under gentle pressure.
5. Transfer carefully with a wide spatula and spoon the Ocean à la Crème sauce over the fish just before serving.

Notes

• Thickness matters more than weight: begin checking fillets thinner than 1 inch after 8 minutes.

Ocean à la Crème Finishing Sauce

A small amount of the prepared condiment gives the mild fish a savory finish without burying its flavor.

Ingredients

• 4 tbsp Noma Projects Ocean à la Crème
• 1–2 tbsp warm water, only as needed

Instructions

1. Stir the condiment well and taste it before diluting.
2. If suitable for warming according to the product label, warm gently in a small saucepan over low heat without boiling; otherwise serve at room temperature.
3. Add warm water a teaspoon at a time only if needed to make a light, spoonable sauce. Taste again and use enough to season the fish without overwhelming it.

Notes

• Follow the product's label directions where they differ. Start with less sauce if using a particularly concentrated batch.
• Check the named condiments' labels for allergens and gluten; their names alone do not establish gluten-free status.

Roasted Asparagus with Nordic Shoyu

Roasting gives the tips a little browning while keeping the stalks juicy. Adding shoyu after roasting preserves its aroma and avoids scorching it.

Ingredients

• 1 1/2 lb medium-thick asparagus
• 1 tbsp olive oil
• 2 tsp Noma Projects Nordic Shoyu, plus more to taste

Instructions

1. Trim the woody ends from the asparagus. Peel the lower third of any especially thick stalks.
2. Toss with the olive oil and arrange in a single layer on a sheet pan.
3. Roast at 400°F for 10–14 minutes, turning once, until the tips have browned slightly and the stalks are bright green and just tender.
4. Toss the hot asparagus with the Nordic Shoyu. Taste before adding more; the coating should be savory but not aggressively salty.

Notes

• Thin asparagus may be ready in 7–9 minutes; remove it before the tips become dry.

Corn with Cultured Butter and Lime

Brief boiling keeps the kernels plump and juicy. Cultured butter adds tangy richness, and lime balances the corn's sweetness.

Ingredients

• 4 ears sweet corn, husks and silk removed
• 3 tbsp cultured butter, softened
• 1 lime, cut into wedges
• to taste fine sea salt

Instructions

1. Bring a large pot of water to a boil.
2. Add the corn and cook for 4–6 minutes, until hot throughout and juicy, with tender kernels that still pop when bitten.
3. Drain thoroughly and spread the hot ears with cultured butter.
4. Finish with a squeeze of lime and a little salt. Serve the remaining lime wedges alongside.

Notes

• Use the freshest corn available; avoid prolonged boiling, which dulls its texture.

Overall Timing / Workflow

The fish and asparagus share an oven, while the corn cooks on the stovetop so everything finishes close together.

Instructions

1. 0:00 — Heat the oven to 400°F and put a large pot of water on to boil. Soften the butter, husk the corn, and trim the asparagus.
2. 0:10 — Prepare the covered fish dish and the asparagus sheet pan. Taste the two condiments to gauge their saltiness.
3. 0:15 — Put the fish and asparagus in the oven on separate racks.
4. 0:20 — Add the corn to the boiling water. Prepare the Ocean à la Crème sauce.
5. 0:23 — Begin checking the fish and asparagus, removing each as soon as it is ready.
6. 0:25–0:31 — Drain and butter the corn, dress the asparagus with shoyu, and plate everything while hot.

Notes

• Have plates ready before cooking; the fish is best served promptly rather than held warm.

Plating

Three distinct elements keep the presentation clean and let each condiment stay with its intended ingredient.

Instructions

1. Place one ear of buttered corn along one side of each plate.
2. Arrange the asparagus in a parallel bundle on the opposite side.
3. Set the fish between them and spoon a little Ocean à la Crème over and around it, keeping the sauce away from the corn.
4. Serve immediately with lime wedges alongside.

Leftover Path

Separate storage protects the fish's delicate texture and keeps the vegetables useful for another meal.

Instructions

1. Refrigerate leftovers in separate airtight containers within 2 hours. Use cooked fish within 3 days and vegetables within 3–4 days.
2. Reheat fish covered in a low oven with a spoonful of water until it reaches 165°F, or serve it cold, flaked over a salad.
3. Cut leftover corn from the cob and combine with chopped asparagus for a quick warm vegetable side. Warm gently and finish with fresh lime.
4. Store unused condiment according to its label; keep any portion that touched cooked fish separate and use with the fish leftovers.