black cod summer curry

Ingredients

• 200 grams | 7 ounces underripe green figs
• 525 grams | 2 ¼ cups Champagne vinegar

• 800 grams | 3 ⅓ cups heavy cream
• 400 grams | 14 ounces underripe green figs, stems removed
• 3 grams | 1 teaspoon Ultra-Tex 3
• 1 gram | ¼ teaspoon xanthan gum
• 4 grams | 1 teaspoon green fig vinegar
• kosher salt

• 27 grams | 2 tablespoons extra virgin olive oil
• 50 grams | ⅓ cup diced yellow onion
• 600 grams | 4 cups sliced okra
• 750 grams | 3 cups dry white wine
• 710 grams | about 3 cups water
• 60 grams | 2 cups baby spinach
• grams | 1 ⅔ cups peeled, seeded, and finely diced tomatoes
• 50 grams | ¼ cup freshly squeezed lemon juice
• 27 grams | 2 tablespoons Twin Sisters olive oil

FOR THE GREEN FIG VINEGAR:
1. Put the figs and vinegar in a vacuum bag and seal on high to compress. Refrigerate for 24 hours. Strain the vinegar through a chinois and transfer to a squeeze bottle.
FOR THE GREEN FIG CREAM:
2. Put the cream and figs in a food processor and mix for 1 minute, until the figs are completely pulverized. Transfer the mixture to an airtight container and refrigerate for 12 hours. Strain the cream through a chinois and discard the solids. Measure 400 grams (1 ⅔ cups) and pour into a food processor. Reserve the remaining cream in a saucepan for later use. With the processor running, slowly add the Ultra-Tex and xanthan gum. Once the cream has thickened, strain it through a chinois into a bowl and season with the fig vinegar and kosher salt. Refrigerate in an airtight container.
FOR THE BRAISED OKRA:
3. Place a rondeau over high heat and add the extra virgin olive oil. When it begins to smoke, immediately add the onion and okra. Cook the vegetables, turning as needed, for about 4 minutes, until evenly charred on all sides. Add the wine and deglaze the pan. Continue to cook for about 10 minutes, until the liquid has evaporated. Add the water and reduce again until the pan is dry. Stir in the spinach, tomatoes, and lemon juice and then remove the pan from the heat. Season with the Twin Sisters oil and Maldon salt. Let cool in the refrigerator for 2 hours, then transfer to a cutting board and mince to a very fine paste.
FOR THE BLACK COD:
4. Combine the salt and half of the fig leaves in a food processor and mix for 3 minutes, until the leaves are pulverized. Transfer the salt mixture to a container, bury the cod in it, and refrigerate for 35 minutes. Rinse the cod under ice-cold running water to remove the excess salt. Pat dry on paper towels. Cut the cod into 6 equal pieces, about 100 grams (3.5 ounces) each.
5. To cook the cod, set a bamboo steamer basket over a pot of boiling water. Lay the remaining 6 fig leaves in a single layer in the basket and arrange the cod pieces on top. Cover and steam for 6 to 8 minutes, until the cod is firm and no longer opaque. Remove the cod from the steamer and pull each portion into natural flakes (about 3 flakes per portion).
FOR THE MADRAS CURRY OIL:
6. Combine the curry powder and oil in a saucepan over low heat and heat at 140°F (60°C) for 20 minutes. Strain the oil through a coffee filter, then transfer to a squeeze bottle.
TO SERVE:
7. Prepare an ice bath. Bring a saucepan of salted water to a boil over high heat. Add the corn and blanch for 10 minutes, then immerse the corn in the ice bath for 3 minutes. Add the beans to the boiling water and blanch for 15 seconds, then immerse in the ice bath for 1 minute. Pat the corn and beans dry on paper towels. Cut the kernels from the corn in sections. Place a few piles of the braised okra and a flaked cod portion in each of 6 bowls. Place a small amount of the whipped fig cream in each bowl and garnish with the blanched corn, beans, bell peppers, and fig and okra wedges. Finish with the pole bean flowers and flowering cilantro. Heat the reserved fig cream to 140°F (60°C) and season with kosher salt and fig vinegar. Froth the cream with an immersion blender, then scoop the foam from the top and scatter it on top of each serving. Finish with a few drops of curry oil.