Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Smoked Black Cod Salad with Potato Salad
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 498
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 44
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 36
- Cholesterol
- 73
- Sodium
- 1243
- Total: 1 hr 50 min
- Prep: 1 hr 30 min
- Cook: 20 min
Ingredients
Potato Salad:
6 medium red potatoes, with skins, washed
1/2 medium red onion, thinly sliced
2 tablespoons red wine vinegar1 tablespoon plus 1 teaspoon Dijon mustard
1/2 cup olive oil
1 bunch parsley, leaves only, chopped
2 teaspoons pureed garlic
1 1/2 teaspoons salt
Dash of white pepper
Brine:
1 cup hickory chips
1/2 cup coarse salt
1/2 large onion, sliced
3 tablespoons brown sugar
3 bay leaves
1 tablespoon dry mustard
1 1-inch length fresh ginger, sliced thinly
1 teaspoon black peppercorns
1/4 teaspoon whole allspice
1/4 teaspoon whole cloves
1/4 teaspoon freshly grated nutmeg
2 cups water
6 (6-ounce) black cod fillets
Directions
Special equipment:
mandoline or food processor fitted with a 2-millimeter slicing blade- Prepare Potato Salad Vinaigrette: Using a mandoline or food processor fitted with a 2-millimeter slicing blade, slice potatoes across width as thinly as possible. Place in a large bowl and wash in cold, running water until water runs clear.
- Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and remove from heat. Drain in a colander. In a medium bowl, toss potatoes with red onion and reserve.
- Whisk remaining ingredients in a small bowl to form a vinaigrette. Pour over potatoes and onions, and toss to combine. Cover and refrigerate up to 2 days.
- Prepare Cod: Soak hickory chips in water for an hour. Meanwhile, combine brine ingredients in a medium saucepan. Bring to a boil, strain into a ceramic or glass roasting pan, and chill. When cool, marinate cod fillets about 15 minutes at room temperature.
- Make a stove top smoker with that big old pot you've been meaning to throw away. (Or line a good pot with aluminum foil to keep it from aging quickly.) Place chips on bottom of pot and a rack above them. Cover pot, place on a burner over high heat. When chips start smoking, place fish on rack, cover, and cook over moderate heat 10 minutes, or until just cooked through. Transfer fish to a platter, cover with plastic wrap and chill.
- To serve, line 6 serving plates with a thin layer of Potato Salad Vinaigrette. Cover each with a chilled fish fillet and serve.