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Categories:
red potatoes red onion red wine vinegar mustard olive oil parsley garlic salt white pepper hickory chips coarse salt onion brown sugar bay leaves mustard ginger black peppercorns whole allspice whole cloves freshly grated nutmeg water black cod
Viewed: 60 - Published at: 8 years agoIngredients
- 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
Method
- 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.
