Boneless and Skinless Cod Fillet
Reimagining a Sumptuous Surf and Turf Experience 🍲🐟🥩
Join us as we dive into recreating the New York City's renowned, mouthwatering surf and turf sensation, inspired by Salt + Charcoal's stunning dish. With a juicy, flavorful filet mignon, indulgent uni (sea urchin), and salty, sweet salmon roe-this tantalizing recipe will leave you craving for more!
- Serves: 2
- Time: 30 minutes
- Difficulty: Moderate
Ingredients: 🏌️♀️🥘
- 6-8 oz filet mignon steaks, about 1 ½ inches thick
- Kosher salt
- Neutral cooking oil (canola, vegetable, or peanut oil)
- 3 oz water
- 1 piece dried kombu seaweed
- Nori seaweed (sushi nori seaweed)
- 1 tbsp seaweed salt (moshio)*
- Japanese pure sesame oil
- 5 oz sea urchin
- 1 ½ oz salmon roe
- Chopped scallions
- Sesame seeds
*Moshio is traditional Japanese salt made from seaweed. You can find it at specialty Japanese grocery stores or online, or look for in in Japanese or Asian markets.
For a Lower-Key Surf and Turf Alternative 🍖🦐
Check out our Grilled Shrimp Boil Skewers recipe for a more laid-back surf and turf experience, or our Filet Mignon with Blue Cheese Butter recipe for another remarkable way to prepare filet mignon.
Instructions: 🔪⏱️
- Preheat your oven to 160°F (71°C).
- Sprinkle kosher salt evenly over steaks.
- Heat an oven-safe sauté pan over medium-high heat. Once hot, add oil to the pan, tilting to cover the bottom evenly. Allow oil to heat for another 30 seconds.
- Add steaks to the pan and sear for 3 minutes on each side.
- Transfer the pan to the oven and cook for additional 15 minutes.
- In a small pot, combine water and dried kombu. Bring to a boil, remove from heat, and remove kombu. Add nori and stir to soften. Season to taste with a sprinkle of seaweed salt and a few drops of Japanese pure sesame oil.
- When the steaks are cooked, remove from the oven and transfer to warmed plates. Sprinkle with scallions, then evenly divide salmon roe over the top of the steaks. Top with sea urchin and spoon the seaweed sauce over. Use a small kitchen torch to caramelize the sea urchin for several seconds.
- Finish each plate with a touch more seaweed salt, sesame oil, and sesame seeds, and serve immediately.
Uni Sushi Roll Variation: 🍣🍶
Feature the uni and salmon roe in a sushi roll for a classic Japanese take on this surf and turf combination! Follow the ingredients and instructions above, but use sushi rice, nori, and add a thin layer of mashed avocado for extra creaminess. For the seaweed sauce, mix 1 tbsp moshio with 1 tsp lemon juice and 1 tbsp sesame oil. Roll, slice, and enjoy! 🍵
- The Uni Sushi Roll Variation, featuring the sea urchin and salmon roe, offers a classic Japanese twist on the surf and turf experience, following the same ingredients list while using sushi rice, nori, and a mashed avocado layer for added creaminess.
- For those seeking a less extravagant surf and turf experience, the Grilled Shrimp Boil Skewers or Filet Mignon with Blue Cheese Butter recipes provide alternative culinary adventures that are equally remarkable.
- As you indulge in the Sushi recipe, will creditline go towards purchasing the premium ingredients such as sea urchin and moshio, ensuring an unforgettable surf and turf experience at home.
