Morue noire à peau croustillante et au beurre blanc au yuzu

Ingredients

4 filets (environ 170 g chacun) de morue noire sauvage Larry’s Catch, avec la peau
Sel, au goût
Huile neutre, pour saisir
60 ml de vin blanc sec
2 c. à soupe de vinaigre de riz
1 c. à soupe d'échalote hachée
2 c. à soupe de jus de yuzu (ou de jus de citron en remplacement)
120 g de beurre non salé froid, coupé en dés
2 poireaux, nettoyés et coupés en deux dans la longueur
Huile d'olive, pour cuire les poireaux
120 g de persil frais
2 c. à soupe de ciboulette fraîche
80 ml d'huile d'olive (pour l'huile d'herbes)

Nutrition values are estimates and may vary based on ingredients used.

Blanch parsley and chives in boiling water for 10 seconds, transfer to ice water, squeeze dry, then blend with olive oil and strain to create herb oil. Set aside.
Trim and clean leeks, then halve lengthwise. Lightly coat with olive oil and season with salt.
Heat a pan over high heat and sear leeks cut-side down until deeply charred. Transfer to a 375°F (190°C) oven and cook for about 8 minutes until tender.
In a small saucepan, combine white wine, rice vinegar, and minced shallot. Reduce over medium heat until nearly dry.
Lower heat and whisk in cold butter cubes gradually to create a smooth beurre blanc emulsion. Add yuzu juice and keep warm without boiling.
Pat black cod fillets very dry and lightly season the skin with salt.
Heat a heavy skillet over medium-high heat with neutral oil.
Place fish skin-side down and gently press for the first 30 seconds to prevent curling.
Cook skin-side down for 5–6 minutes until crisp and golden, then flip and cook the flesh side for 1–2 minutes until just cooked through.
Spoon beurre blanc onto plates, arrange charred leeks, place cod skin-side up, and drizzle herb oil around before serving.