Fresh garbanzo hummus: The chef blanches the garbanzos, shocks them, removes the outer skins, then purees them with tahini, lemon zest, olive oil, salt, pepper, and a mellow garlic paste.
- Fresh garbanzo hummus: The chef blanches the garbanzos, shocks them, removes the outer skins, then purees them with tahini, lemon zest, olive oil, salt, pepper, and a mellow garlic paste.
- A filet of wild Alaskan black cod, ready for the pan.
- The chef sears the cod skin side down in very hot grapeseed oil. After cooking on top of the stove for 3-4 minutes, the fish goes into a hot oven to cook through.
- The saffron-Pernod jus. It looks gelatinous in this photo because it had been prepared earlier and chilled.
- After removing the cod from the oven, the chef adds butter to the pan, carefully flips the filet, and lets it finish cooking off the heat in the hot pan.
- Mussels are steamed in the saffron-Pernod jus.
- After plating the cod, mussels and hummus, the chef spoons the jus around the plate.
- Chef Rosen dots the dish with extra-virgin olive oil. The tiny drops of oil float and shimmer on the jus.
- The last touch: Wispy fronds of fennel, to echo the flavor of the Pernod in the jus.
- The finished dish!
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