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Wild Alaska black cod with pistachio crust

The greasiness of the wild Alaska black cod is delicious in combination with the salty and herbal pistachio crumble.

By choosing wild black cod Alaska, you make a sustainable and flavourful choice. Wild black cod has a high oil content, a sweet taste and buttery texture.

Makes 1 kg.

Allergens & dietary requirements

  • Fish
  • Nuts
  • Cow's milk
  • Lactose
  • Pescetarian


  • kg wild Alaska black cod, fillets
  • 100 pistachio
  • 10 coriander seeds
  • fennel seeds
  • 100 clarified butter
  •  as needed brine, 4% salt
  •  as needed salt and pepper

Preparation method

  • De-vein the black cod fillets and cut off the skin.
  • Trim the fillets.
  • Place the fillets in the brine for 25 minutes.
  • Remove the fish from the wet brine and pat dry well. Leave to air dry in the refrigerator for at least 2 hours.
  • Blend the pistachio, coriander seeds and fennel seeds together to form a fine crumb and season with salt and pepper.
  • Portion the fillets if desired.
  • Brown the fish in a pan with the clarified butter until just cooked.
  • Season the fish and roll through the crumbs. Then serve immediately.

Serving suggestions

  • Delicious in a dish with components of fennel, tomato, and tarragon.
  • Combines well with components of razor clams, ginger, and chives.
  • Perfect with leeks, black olive, and Ricotta.