Black Cod Pastrami

SAVORY

Feb 1

Pickles, Rye Sour Cream, Grilled Buckwheat Sourdough

Chef Jaime Young of Sunday in Brooklyn | Brooklyn, NY

INGREDIENTS

Half Sour Kirby Pickles:
4 liters filtered water
100 grams salt
10 pounds Kirby cucumbers, ends trimmed
50 grams dill fronds
1 head garlic, peeled
5 grams red pepper flakes

Garden Pickles:
10 grams coriander seeds
10 grams black peppercorns
10 grams yellow mustard seeds
3 grams aleppo pepper
5 grams bay leaves
10 grams fennel seeds
427 grams white vinegar
102 grams sugar
427 grams water
34 grams salt
150 grams oblique-cut carrots
150 grams peeled and halved cippolini onions
150 grams large diced green tomato
150 grams large diced cucumbers
75 grams diced kohlrabi
10 grams peeled garlic cloves

Buckwheat Sourdough:
Yield: 6 loaves
1.609 kilograms sourdough starter
322 grams whole wheat flour
305 grams rye flour
1.333 grams bread flour
24 grams dry yeast
1.356 kilograms water
52 grams salt
Jacobson sea salt
Buckwheat groats

Black Cod Pastrami:
200 grams black peppercorns
100 grams coriander seeds
100 grams yellow mustard seeds
50 grams smoked paprika
50 grams garlic powder
10 grams whole cloves
10 grams allspice berries
50 grams honey
550 grams salt
5 liters water
2 black cod fillets
750 grams brown sugar

Rye Sour Cream:
258 grams strained sour cream
87 grams lemon juice
171 grams freshly grated horseradish
18 grams caraway seeds
9 grams black pepper
102 grams white distilled vinegar
33 grams salt

METHOD

For the Half Sour Kirby Pickles:
In a large, nonreactive container, combine water and salt, whisking until salt dissolves. Into sanitized jars, evenly distribute remaining ingredients. Add brine to cover, and leave at room temperature for 4 to 5 days, until there is active bubbling in the brine. Transfer jars to refrigerator for 1 to 2 weeks. Taste pickles for sourness. If they are still fizzy, leave for a few more days to mature.

For the Garden Pickles:
In individual pans, toast all the spices. In a large pot, combine vinegar, sugar, water, salt, and all the spices. Bring to a boil. Place vegetables into a large, nonreactive container and pour boiling brine over top. Cool, cover, and let sit at room temperature for 1 week.

For the Buckwheat Sourdough:
In a stand mixer fitted with a hook, combine starter, flours, yeast, and water. Mix on low speed for 5 minutes. Cover and autolyse 30 minutes. Season with salt. Mix on low for 5 minutes. Shape dough into six 800-gram portions. Place in bowls, cover, and proof 1 hour. Fold dough 4 times; proof 1 hour. Fold 4 more times, reshape, cover, and proof in refrigerator overnight. Shape dough into boules, place in proofing baskets, cover, and proof 2 to 4 hours at room temperature. Heat oven to 550ºF. Spray tops of boules with water, cover with sea salt and buckwheat groats, score, and bake 25 to 30 minutes.

For the Black Cod Pastrami:
In individual pans, toast all the spices. Cool, grind whole spices into a powder, and combine in a small bowl. In a pot, combine honey, 250 grams salt, and water. Heat while stirring, until salt dissolves; chill. Place cod in a nonreactive container and pour in brine. Brine cod for 45 minutes; drain. In a large bowl, combine 300 grams salt with spice blend and brown sugar. Coat cod heavily with spices. Wrap cod in plastic and refrigerate 12 hours. Prepare a smoker with oak wood chips and heat to 140ºF. Smoke cod until the internal temperature reaches between 130ºF and 135ºF.

For the Rye Sour Cream:
In a bowl, whisk to combine all ingredients. Cover and refrigerate.

To Assemble and Serve:
On a large serving plate, arrange 6 slices Buckwheat Sourdough, one 3- to 4-ounce portion Black Cod Pastrami, a Half Sour Kirby Pickle spear, a mix of Garden Pickles, and 1 dollop Rye Sour Cream.

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