Instructions

1. Celeriac:
   In a medium sauce pot combine the celeriac, milk and a bit of salt; simmer over medium heat until the celeriac is tender.

2. Once cooked, remove 50% of the liquid, add the butter and puree smooth in a blender. Add the remaining milk as needed until you have a mayonnaise like consistency, adjust the seasoning as needed.

3. Place in a bowl, covered in plastic and reserve in a warm area.

4. Black Cod:
   Begin by removing the bones (or ask your fish monger to remove) and cut the filet into 1.5”x 6” ‘logs’, (you’ll get around 3 per filet). Marinate the cod in the miso then wrap in the nori sheet, (this should look like a sushi roll). Reserve in the refrigerator.

5. Kohlrabi:
   In a medium sauté pan add a bit of grapeseed oil and sauté the diced kohlrabi for 2 minutes, add the ginger and garlic and continue cooking until tender, around 3 more minutes. Deglaze with a splash of the Valette Sauvignon Blanc (don’t use too much, save the rest for drinking!)

6. Place in a bowl, covered in plastic and reserve in a warm area.

7. Cooking the Black Cod and Peppers:
   In a medium sauté pan, add a bit of grapeseed oil and sauté cod over medium-high heat for around 1 minutes per side, until slightly darkened. Remove and finish in an oven at 375 degrees, cook to an internal temperature of around 140 degrees. In the same pan sauté the Jimmy Nardelo peppers until tender. Reserve both in a warm area.

8. Plating:
   Start with making a cordon (round circle) in the center of the plate with the celeriac puree. Place the kohlrabi mixture in the center and place one pepper off to the side.

9. With a Sharp knife slice the cod into 1” medallions and shingle the cod on top of the kohlrabi mixture.

10. Finish by spooning a bit of the chili crunch on the cod and around the plate. Add a couple watercress leaves for garnish & enjoy your beautiful creation!