Smoked black cod salad with potato salad vinaigrette
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === POTATO SALAD VINAIGRETTE === | ||
| 6 | mediums | Red potatoes; with skins, washed |
| ½ | medium | Red onion; thinly sliced |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Dijon mustard; plus |
| 1 | teaspoon | Dijon mustard |
| ½ | cup | Olive oil |
| 1 | bunch | Parsley; leaves only, chopped |
| 2 | teaspoons | Pureed garlic |
| 1½ | teaspoon | Salt |
| 1 | pinch | Freshly-ground white pepper |
| 1 | cup | Hickory chips |
| === BRINE === | ||
| ½ | cup | Coarse salt |
| ½ | large | Onion; sliced |
| 3 | tablespoons | Brown sugar |
| 3 | Bay leaves | |
| 1 | tablespoon | Dry mustard |
| 1 | Piece Fresh ginger - (1\" long); sliced thinly | |
| 1 | teaspoon | Black peppercorns |
| ¼ | teaspoon | Whole allspice |
| ¼ | teaspoon | Whole cloves |
| ¼ | teaspoon | Freshly-grated nutmeg |
| 2 | cups | Water |
| 6 | Black cod fillets -; (6 oz ea) | |
Directions
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. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B09 broadcast 03-18-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.