Warmed Smoked Black Alaskan Cod Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 cup rose or fingerling potatoes |
salt |
1 cup vegetable stock |
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 |
1 cup homogenized milk |
1 sprig thyme |
1 bay leaf |
1 clove garlic |
4 (2-ounce) fillets smoked black cod |
8 cups baby leeks |
1 cup arugula |
1 cup chickweed |
1/3 red onion, thinly sliced |
1 radish, thinly sliced |
osetra caviar |
Directions:
1. 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.
2. In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.
3. 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.
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