Black Cod
Fermented White Asparagus Sauce, Grilled Sour Cherries, Grilled Green Strawberries, Burnt Asparagus Oil, Pickled Rose Petals
Chef Harrison Cheney of Sons & Daughters | San Francisco, CA
Adapted by StarChefs | August 2026 | Photo: Alexander Zeren
INGREDIENTS
Burnt Asparagus Oil:
100 grams white asparagus peels
100 grams neutral oil
Pickled Rose Petals:
100 grams rose vinegar
12 wild rose petals
Grilled Sour Cherries and Strawberries:
50 grams sour cherries, halved
50 grams green strawberries
10 grams diced butter
Kosher salt
White Asparagus Sauce:
150 grams fermented white asparagus juice
43 grams white asparagus vinegar
100 grams cod stock
200 grams butter
8 grams smoked cod bone vinegar
7 grams kosher salt
Black Cod:
Yield: 1 serving
200 grams kosher salt
1 black cod fillet
Brown butter
METHOD
For the Burnt Asparagus Oil:
Heat the water bath of an immersion circulator to 194°F. In a sauté pan over high heat, char asparagus until mostly blackened. Transfer to a vacuum bag with oil. Seal and cook sous vide 3 hours. Let cool in an ice bath. Refrigerate 1 week. Once infused, strain, reserving asparagus and oil separately.
For the Pickled Rose Petals:
In a vacuum bag, add all ingredients and 100 grams water. Seal. Let sit 7 days at room temperature. The next week, strain and transfer to a parchment-lined sheet tray. Refrigerate.
For the Grilled Sour Cherries and Strawberries:
Prepare and heat charcoal grill. Place butter in a heat-safe pan and grill over charcoal. Let cool. Place cherries and strawberries in a grill basket. Cook until lightly charred. Transfer to a work surface and let cool. Pit cherries, then chop with strawberries. Toss with charcoal-grilled butter. Transfer to an airtight container and refrigerate.
For the White Asparagus Sauce:
In a stockpot over medium heat, combine asparagus juice and 30 grams asparagus vinegar. Cook until liquid is reduced by half. Add cod stock and bring mixture to a boil. Add butter, whisking constantly until mixture is fully emulsified. Whisk in remaining asparagus vinegar and cod bone vinegar. Season with salt. Reduce heat and keep warm.
For the Black Cod:
In a mixing bowl, combine salt and 2 liters water. Add cod and brine 15 minutes at room temperature. Place cod on parchment paper and roll into a barrel shape. Wrap tightly in plastic wrap and transfer to an ice bath. Let chill 1 hour. Once chilled, cut into desired sized portions and remove from plastic wrap and paper towel. Brush with brown butter and wrap in parchment paper. Refrigerate 1 hour.
To Assemble and Serve:
In a saucepan over low heat, warm White Asparagus Sauce. Prepare and heat grill. Place Black Cod on hot grill and cook to desired temperature. Set aside. In a small serving bowl, pour desired amount warmed White Asparagus Sauce. Dot with Burnt Asparagus Oil. Top with grilled Black Cod. On left side of Black Cod, place 6-gram quenelle Grilled Cherries and Strawberries. Cover with desired amount Pickled Rose Petals.
