Recipe courtesy of Rob Feenie
Warmed Smoked Black Alaskan Cod Salad
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
Potatoes:
1 cup rose or fingerling potatoes
Salt
1 cup vegetable stock
Vinaigrette:
2 tablespoons grainy mustard
1 tablespoon Dijon mustard
1/2 cup rice wine vinegar
1/2 cup horseradish
1 tablespoon fresh lemon juice
Salt and pepper
2 cups grape seed oil
Smoked Black Cod:
1 cup homogenized milk
1 sprig thyme
1 bay leaf
1 clove garlic
4 (2-ounce) fillets smoked black cod
Arugula Salad:
8 cups baby leeks
1 cup arugula
1 cup chickweed
1/3 red onion, thinly sliced
1 radish, thinly sliced
Osetra Caviar
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.