Curried Black Cod and Lobster

Also known as Sablefish or Butterfish, this fish is just great, buttery and falling apart, it's really indescribable.

Serves: 2

Ingredients

15 oz piece of fresh scaled and boned black cod cut in two

1 small lobster cooked or uncooked : chefs choice

Madras curry paste

Small mini red potatoes

Lemon

Butter

Chives

Salt and pepper

Preparation

• Cod and lobster:
  Super fancy and really easy to make dish and no time to make. First off, make sure the fish is cleaned, de-boned and scaled. Rub with curry rub and salt and pepper, set aside to marinate for 20 mins. Clean and de-meat your lobster tail and claws, set aside until cod is ready.  Boil potatoes until somewhat soft, don’t over boil them. Remove from water and set them in an ice bath until they completely cool. Dice and sauté really quick in a pan with some chives and butter salt and pepper, and a nice squeeze of lemon juice. At the same time heat a touch of fat or oil in a pan and sear the cod skin side down for 8 minutes and then throw into 350 degree oven for an additional 7-9 minutes until soft and buttery. Should just fall apart. Let rest for 4 minutes with potatoes ready at the same time. In another small frying pan melt butter and small handful of chives, sauté until warm.
• Plating:
  Place potatoes first in small pile, place the black cod right on top and then stack the lobster tail and claw meat on top of that, essentially building up creating a towering effect,  and then drizzle a bit of the melted chive butter over it all. Garnish with more chives on the plate. (Option for adding vegetables if you like)