The oil gets heated to 170 degrees, then the herbs and garlic getting added. The oil stays at this temp for 5-10 minutes and then strained removing the garlic and herbs. While the oil is infusing, saute the beech mushrooms in grapeseed oil until they are tender. Set the mushrooms aside. After the oil is strained add the paprika and mushrooms and return the oil to 170 degrees for another 5 minutes. Then add the vinegar and soy sauce. Check the seasoning and adjust it with sea salt, pepper, a little more vinegar or soy sauce if necessary. Grill the black cod and present on top of the escabeche mushrooms with a chiffonade of parsley and micro parsley presented around.
Chef Mark Dommen – Chef/Partner, One Market Restaurant, San Francisco