Noah Rosen's Wild Alaskan Black Cod With Fresh Garbanzo Hummus, Mussels And Saffron-Pernon Jus

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In Erika's Kitchen


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1 6-ounce filet wild Alaskan black cod, with skin

salt and pepper

2 Tbsp grapeseed oil

1 Tbsp butter

1/4 cup fresh garbanzo hummus

1/2 cup saffron-Pernod jus

6-8 small mussels

Fennel fronds and extra-virgin olive oil, to garnish

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