Recipe courtesy of Robert Irvine
Episode: The Catwalk Chef
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Marinated Cod on Crouton
Total:
2 hr 55 min
Prep:
30 min
Inactive:
2 hr
Cook:
25 min
Yield:
18 appetizers
Level:
Intermediate
Total:
2 hr 55 min
Prep:
30 min
Inactive:
2 hr
Cook:
25 min
Yield:
18 appetizers
Level:
Intermediate

Ingredients

Directions

Combine the garlic, ginger, scallions, honey, soy sauce, grapeseed oil and vinegar in a mixing bowl. Marinate the fish fillets in this mixture for at least 2 hours, preferably overnight, refrigerated.

Transfer the cod and marinade to a shallow pan and slowly poach the fish over low heat until it is fork tender, 10 to 20 minutes.

Slice the baguette into 18 pieces and lay out on a baking sheet. Brush with olive oil.

Preheat oven to 450 degrees F. Remove fish to a utility platter and flake. Transfer flaked cod to a strainer set over a bowl to drain excess moisture. Discard this excess liquid and put the flaked cod into the bowl.

In another small bowl, combine mayonnaise, scallions and relish to make a tartar sauce. Gently fold this tartar sauce into the flaked fish to help bind it.

Put the cod on the crouton and place in oven until the fish has a golden brown hue. Remove from oven and garnish with each appetizer with 1/8 teaspoon caviar and a small amount of parsley before serving.

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