Black Cod Barigoule Recipe | PBS Food

Try Chef David Kinch's recipe for Black Cod Barigoule.



  • For the Black Cod:
  • 3 Black cod fillets, trimmed
  • Sea salt
  • For the Charred Leek Oil:
  • 30g Leeks, charred until black
  • 100g Grapeseed oil
  • For the Pickled Baby Artichoke Petals
  • 6ea Baby artichokes
  • 50g Lemon vinegar
  • 50g Sugar
  • 25g Water
  • Salt
  • For the Smoked Fish Barigoule Broth:
  • 50g Butter
  • 5 Garlic cloves, sliced thin
  • 3 Shallots, sliced thin
  • 1 leek, white only and sliced thin
  • 1 Carrot, peeled and sliced thin
  • 4 Artichokes, greens and choke removed sliced thin
  • 2 Fish bones (salted, smoked, and dried) cut into small pieces
  • 150g Smoked salmon or trout
  • 4L Bonito stock (shaved bonito, konbu, filtered water)
  • White balsamic vinegar
  • Shiro dashi
  • Sea salt
  • 25g Thyme
  • To Finish:
  • Black cod portions, grilled over charcoal
  • Small carrots trimmed and poached in vegetable stock
  • Fennel, trimmed and poached in vegetable stock
  • Spring onions, trimmed and charred on one side
  • Fried artichoke chips
  • Viola flower petals
  • Society garlic flowers
  • Wood sorrel leaves


  1. For the black cod: liberally salt the flesh of the black cod and let sit to lightly cure for 25 minutes. After the fish has cured, gently wipe all the excess salt from the outside of the cod filets with a towel. Store on fish paper until ready for use.
  2. For the charred leek oil: combine both the leeks and oil in a blender. Turn on and process at high speed until the mixture becomes very warm to the touch. Pass the oil through a fine strainer and cool to room temperature. Store in a squeeze bottle.
  3. For the pickled baby artichoke petals: Peel the green outside leaves off of the baby artichokes until you reach the tender yellow leaves. Trim off the stem. Combine the remaining ingredients and the trimmed baby artichokes in a vacuum bag. Seal on full power. Steam the bag at 212F for 25 minutes. Ice the bag down and let it marinate at least 8hrs. Remove the artichokes from the bag and carefully peel off the whole yellow leaves. Store the leaves in the cooking liquid until ready to use.
  4. For the smoked fish barigoule broth: Brown the butter in a saucepot over medium heat. Add the shallot and garlic, and sweat until beginning to turn translucent. Add in the remaining vegetables, and sweat until barely tender. Add the fish bones, and smoked fish. Turn the veg and fish bones to coat in the butter. Pour in the bonito broth and bring to a light simmer. Season lightly with salt and white balsamic. Continue at a light simmer for 1hr, skimming constantly. Pull off the heat and let rest for 30 minutes. Strain through a fine strainer. Immediately add the thyme and infuse for 15 minutes. Strain. Season with salt, shiro dashi, and white balsamic. Keep hot.
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