Cod with Zucchini, Goat’s Milk Cheese Milk & Melon

Alexandre Couillon, La Marine, Port de L’Her-bau-dière, Noirmoutier-en-l’Île, France - November 2013

For 4 servings

Pickled melon:

  • 1 melon, peeled, cut into thick triangles
  • 3/4 cup granulated sugar
  • 1 strip orange peel
  • 1 star anise
  • 5 black peppercorns
  1. Place melon in large bowl; reserve.

  2. Bring sugar, orange peel, star anise, peppercorns, and 2 cups water to a boil in a saucepan; remove from heat; pour over melon; cool; cover; reserve in refrigerator.

Goat’s milk cheese milk:

  • 1/2 cup fresh goat cheese
  • 7 Tbsps. whole milk
  • 3 Tbsp. heavy cream
  • 1/4 cup egg whites
  • salt
  • black pepper, freshly ground

Bring goat’s milk cheese, milk, and cream just to a boil in small saucepan; temper egg whites into mixture; remove from heat; cool; pour into a canister; charge with NO2 cartridge; reserve in refrigerator.

Assembly:

  • 1 Tbsp. olive oil
  • 1 onion, sliced
  • 2 1/2 green zucchini, thinly sliced and blanched
  • 4 baby trumpet zucchini, blanched
  • salt
  • black pepper, freshly ground
  • 4 1/4-lb. skin-on cod steaks
  • herbs (for garnish)
  • edible flowers (for garnish)
  1. Heat steam oven to 130°F.

  2. Heat oil in large skillet set over low heat; add onion; cook, stirring occasionally, until softened and caramelized; remove from heat; cool; place in a processor; add green zucchini; blend until smooth; reserve.

  3. Season fish; steam until cooked through (about 10 minutes); remove from oven; reserve (keep warm).

  4. To serve, warm zucchini puree and trumpet zucchini in small saucepan set over medium-high heat; spoon small amount of puree onto each serving plate; arrange trumpet zucchini on top; place pickled melon to one side; dispense goat’s milk cheese milk; top with cod; garnish with herbs and edible flowers.