Seremoni Black Cod with Charred Spring Onions, Boiled Potatoes, and Caviar Beurre Blanc
Recipes
Seremoni Black Cod with Charred Spring Onions, Boiled Potatoes, and Caviar Beurre Blanc
February 14th, 2026
Vilda Gonzalez
This is the dish to break out alongside your nice pearls and lipstick. It’s a dress up meal, meant to impress and indulge whoever you’re feeding it to. Seremoni Grade Black Cod becomes even more buttery and delectable thanks to a caviar studded beurre blank, butter seared spring onions, and perfectly boiled potatoes. You could also tune down the decadence and turn this into a weeknight dish by forgoing the beurre blanc altogether.
Ingredients
- 1.5 lbs golf ball sized potatoes
- Fine sea salt
- 1 bay leaf
- 2 bunches spring onion, green part removed
- 8 2 oz pieces boneless and skinless Seremoni Grade Black cod
- Freshly ground black pepper
- Extra virgin olive oil
- Juice of half a lemon
- ¼ cup dry white wine
- 1 Tbsp white wine vinegar
- 4 oz cold unsalted butter, cut into ½ inch cubes, plus more for searing the spring onions
- 1 oz caviar
Preheat the oven to 350°F. Line a quarter sheet tray with parchment paper.
Add the potatoes, bay leaf, and 1 tablespoon of salt to a saucepan and add water to cover the potatoes by ½ an inch. Boil over high heat until the potatoes are tender and can be easily pierced with a knife, about 20 minutes depending on the size and variety of your potato. When done, drain and set aside.
While the potatoes are cooking, halve the spring onions lengthways, keeping the root end intact. Heat a frying pan over medium high heat, and add a small knob of butter. When the butter has melted and begun to bubble, add the spring onions, cut side down. Cook, undisturbed, for about 5 minutes - until the surface area is golden and slightly charred. Season with a small pinch of salt and set aside.
Place the black cod on the prepared sheet tray, and nestle the charred spring onions all around. Season everything generously with salt and black pepper, and drizzle with a small glug of olive oil. Bake for 12-15 minutes, until the black cod is fully opaque and glossy throughout. Remove the tray from the oven and squeeze over the juice of half a lemon.
In a small saucepan, bring the wine and vinegar to a simmer and cook until the liquid has reduced to a generous tablespoon. Add the cold butter and assertively stir with a whisk. The butter will begin to melt and emulsify into the reduced wine.
When the butter is almost completely melted, remove the pot from the heat and continue whisking until the sauce is fully emulsified. It should feel luscious with a nice buoyancy. If the sauce happens to break, bring it back together by adding a cold splash of water or an ice cube and vigorously whisking till it reincorporates. Season with a pinch of salt, then fold in the caviar.
To serve, place a few potatoes, two pieces of fish, and a few spring onions on each plate. Spoon over the caviar beurre blanc and eat immediately.