Castagna’s Black Cod

A look inside Castagna’s food laboratory at one of the most refreshing dishes of the year.

By Benjamin Tepler May 21, 2013

Welcome back to Anatomy of a Dish, our weekly dissection of Portland’s most delicious, multi-layered creations. This week we pull out the tweezers and plug in the dehydrator at Castagna, where chef Justin Woodward is creating some of the most scintillating food in town. His dish of black cod is a stunning palate cleanser with juicy pops of seasonal green almond, sashimi slicked with lime, and an effervescent mound of green apple granita.

Black Cod: Pure, unadulterated sashimi slices cured in lime juice and coriander for 6 hours and brushed with lime oil.

Green Almonds: Opaque young almonds that pop in your mouth with the flavor of cucumber and the texture of a green grape. The thin-skinned nut interior is hulled, tossed in lime oil and juice, and sprinkled with fleur de sel. 

Wild Ginger Powder: A white powder of bracing spice made from homegrown wild ginger in Castagna’s own roadside herb garden.

Green Apple Granita: Green apples from Washington are juiced, frozen, and chipped into a cleansing, tartly sweet Italian ice.

1752 SE Hawthorne Blvd
Mon-Sat, 5:30-9 

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