Smoked Black Cod Salad with Potato Salad |
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Prep Time: 90 Minutes Cook Time: 20 Minutes |
Ready In: 110 Minutes Servings: 6 |
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Ingredients:
6 medium red potatoes, with skins, washed |
1/2 medium red onion, thinly sliced |
2 tablespoons red wine vinegar |
1 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 |
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:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. To serve, line 6 serving plates with a thin layer of Potato Salad Vinaigrette. Cover each with a chilled fish fillet and serve.
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