Warmed Smoked Black Alaskan Cod Salad Recipes

SMOKED BLACK COD SALAD WITH POTATO SALAD

Steps:

• 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.

INSALATA DI BACCALA: COD SALAD

Steps:

• Cut the hydrated cod into 2-inch by 2-inch pieces. In a large pot of cold water, add the carrot, celery, and onion. When the water begins to simmer, add the cod pieces and cook for about 5 minutes, or until the cod begins to flake. Once cooked, remove the skin and any odd bone you may find. Break up the cod and place in a salad bowl with the olives, parsley, olive oil, and salt, to taste. Mix well. Let the salad rest in the refrigerator or serve immediately.

BRANDADE SMOKED BLACK COD

Steps:

• Soak the cod in the milk for 24 hours to remove excess salt. Poach cod in fresh milk for 6 minutes. Cook potatoes until tender in salted water, drain and cool. In a small saucepan cook garlic and cream over medium heat until tender 8 to 10 minutes and cool. In a food processor pulse the 1/4 of the garlic, potato and cod at a time. Remove the mixture and repeat. Fold the olive oil in by hand. Adjust the seasoning. Brandade should be light and fluffy.
• Slice the cucumber as thin as possible but retaining a full green ring. Sprinkle with salt and let stand an hour. Drain the cucumbers and season with vinegar and sugar. In a few minutes, once the sugar dissolves, the cucumbers are ready to serve.
• Serve a heaping spoonful of Smoked Cod Brandade with your favorite melba or toast point. Garnish with pickled cucumbers, caviar and a sprig of dill.

ALASKAN BLACK COD WITH ACACIA HONEY

Steps:

• To prepare the marinade: Combine honey, grape seed oil, soy sauce, and white wine vinegar. Cover the fish with the marinade, cover and refrigerate for 24 hours. Remove the fish and place in a pan. Caramelize the fish under the broiler and finish in a preheated 400 degree F oven until the fish reaches medium. Reserve some of the marinade to use for sauce.
• To prepare the spinach: Heat the butter in a hot saute pan. When the butter begins to brown, add the garlic. Add the spinach. Cook until tender. Season with nutmeg, salt, and pepper, to taste. Set aside.
• Heat reserve marinade to boiling point, reduce heat and simmer for two to three minutes.
• To assemble the plate: In the center of each of 6 large bowls divide the spinach. Place a portion of fish on top and pour approximately 2 tablespoons of reserved marinade, over the top of each fish.

SMOKY BLACK COD SALAD

Steps:

• In a large bowl whisk together the mayonnaise, yogurt, Dijon mustard, tarragon, salt, celery seed, and garlic.
• Fold in the chilled potatoes. Place in an an airtight container and refrigerate for at least 3 hours to blend the flavors.
• Add the celery, radishes (if using), red or purple onion, green onions (scallions), and the flaked black cod, and carefully mix (try not to break up the fish pieces too much).
• Arrange the salad in the center of a chilled, lettuce-lined serving dish and garnish with additional sliced smoked fish and/or Pacific pink shrimp.
• Makes 6 servings.

SAUTéED ALASKAN BLACK COD WITH ENDIVE AND HAZELNUTS

Steps:

• Season the fish with the lemon zest, 1 tablespoon thyme, and 2 tablespoons parsley. Cover, and refrigerate at least 4 hours or overnight.
• Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.
• Preheat the oven to 375°F.
• Toast the hazelnuts on a baking sheet 10 to 12 minutes, until they're golden brown and smell nutty. When the nuts have cooled, chop them coarsely.
• Remove any wilted or brown outer leaves from the endives. Slice off the root ends, and separate the endives into spears. Arrange the endive into stacks of five, and cut each stack in half lengthwise.
• Heat a large sauté pan over high heat for 1 minute. Add 3 tablespoons butter, and when it foams, add the endive and remaining 2 teaspoons of thyme. (You may need to do this in two pans or two batches. Divide the ingredients accordingly if so.) Sprinkle in the sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Sauté over medium heat about 4 minutes, until the endive is slightly caramelized and softened. Turn off the heat, and leave the endive in the pan while you cook the fish.
• Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches.) Season the fish with salt and pepper on both sides. Swirl in the olive oil and wait 1 minute. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it's just cooked through. Be careful not to overcook the fish. When it's done, the fish will begin to flake and separate a little. Remember, the fish will continue to cook a little more once you take it out of the pan.
• Transfer the endive to a warm platter, and wipe out the fish pan with paper towels. Heat the pan over medium-high heat for a minute. Add the remaining 7 tablespoons butter and cook a few minutes, swirling the pan occasionally, until the butter browns and smells nutty. Turn off the heat, wait 30 seconds, and add the hazelnuts. Season with 1/2 teaspoon salt, a pinch of pepper, and a squeeze of lemon juice. Stir in the remaining 2 tablespoons sliced parsley.
• Arrange the fish over the endive. Stir the brown butter, scraping the bottom of the pan to incorporate all the little brown flecks. Spoon the butter over the fish.