Recipe courtesy of Robert Feenie
Show: Cooking Live
Save Recipe Print
Total:
15 min
Prep:
5 min
Cook:
10 min

Ingredients

Potatoes:
Vinaigrette:
Smoked Black Cod:
Arugula Salad:

Directions

In a medium saucepan bring the potatoes, salt and vegetable stock to a boil. Turn down heat and simmer for 4 to 5 minutes, remove from liquid and set aside. In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish, lemon juice and salt and pepper. Whisk in oil. In a medium saucepan, bring the milk, thyme, bay leaf and garlic to a boil. Turn heat to low and poach black cod in liquid for 4 to 5 minutes. Remove from heat and keep warm. Blanch baby leeks in water, remove and set aside.

In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.

To serve: Place the room temperature potatoes with baby leeks on 4 plates. Place salad on top of the potatoes and leeks. Place warm smoked black cod on top of salad. Top with small dollop caviar.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Alaskan Black Cod with Acacia Honey

Recipe courtesy of Laurent Tourondel

Smoked Black Cod Salad with Potato Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Brandade Smoked Black Cod

Recipe courtesy of Chris Mills

Smoked Salmon and Cod Salad with Mixed Olives

Recipe courtesy of Mari Ruiz

Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw

Recipe courtesy of Rachael Ray

Smoked Turkey And Black-Eyed Pea Salad

Recipe courtesy of Food Network Kitchen

Remojon Granadino / Granadian Cod and Orange Salad with Black Olives

Recipe courtesy of Luis Orruezabal

Grilled Warm Potato Salad with Roasted Garlic and Black Olive Dressing

Recipe courtesy of Bobby Flay

Frisee, Pancetta and Warm Wild Mushroom Salad with Black Truffle/Soy Vinaigrette

Recipe courtesy of John Villa

Browse Reviews By Keyword

          Latest Stories