Hot Plates | January 19, 2009

The name black cod is a bit of a reach, but who cares? This forked-tail finfish is more commonly known as sablefish or butterfish, owing to its creamy flesh and luscious high-fat content. In contrast to true cod, which is slow-maturing, slow-breeding and overfished to the point of restriction, black cod is fast-growing, quick breeding, and showing no cause for concern. It’s also high in Omega-3 fatty oils, and, in the Farmhouse’s Chef Brian Lewis’s hands, absolutely divine.

While Chef Lewis’s menu changes daily, we recently caught this melt-in-the-mouth sablefish with a salty hard sear and the perfumed sweetness of Historic New York Malmsey Madeira glaze. With earthy celery root and woodsy porcini, this dish bridges sea and land, heaven and earth – and we just can’t wait for one more bite.

The Farmhouse at Bedford Post 954 Old Post Rd, Bedford (914) 234-7800;

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