Marinated Cod on Crouton (Robert Irvine) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 18 |
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Ingredients:
1 clove garlic, minced |
1 tablespoon minced fresh ginger (about 1/2-ounce ginger root, scraped with the tip of a spoon) |
2 to 3 scallions, minced |
1 cup honey (acacia, or your choice of honey) |
1/4 cup reduced sodium soy sauce |
1/4 cup teriyaki sauce |
2 tablespoons grapeseed oil |
2 tablespoons white wine vinegar |
6 cod fillets (6 to 7 ounces each) |
1 baguette loaf |
2 to 3 tablespoons olive oil |
3/4 cup mayonnaise |
2 scallions (white and tender green parts only), minced |
2 teaspoons drained sweet pickle relish |
1 -ounce black caviar |
2 tablespoons chopped fresh parsley leaves |
Directions:
1. 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.
2. 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.
3. Slice the baguette into 18 pieces and lay out on a baking sheet. Brush with olive oil.
4. 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.
5. 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.
6. 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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