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Chef Brett Cooper + Farmhouse Pale

Written by jesse on October 17, 2011
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Chef Brett Cooper was nice enough to let us into his kitchen as he prepared a pairing to go with our Farmhouse Pale with Plums.  What he came up with was simply delicious: local black cod atop a mix of seasonal beans with a mushroom-umeboshi stock. Here is how he put the dish together:

Brett

Black Cod

Black Cod

Local black cod is seared, then moved to the oven to finish.

Tattoo

Veg

In another pan he cooked a handful of seasonal beans, including Haricot Vert, Romano, Cannellini and Cranberry beans.

Adding Stock

He added fresh shiitake mushrooms, and a stock made of mushrooms and Umeboshi – cured and pickled Japanese plums. The cured plums added a slight sweetness to balance the earthiness of the mushrooms.

Veg

Plating

Plating

Chef Brett Cooper

Brett

The finished dish is topped with shiso leaf, to bring out even more aromatics.

California Black Cod with Shiitake-Umeboshi Broth

California Black Cod with Shiitake-Umeboshi Broth