Smoked black cod salad with potato salad vinaigrette

6 servings

Ingredients

Quantity Ingredient
=== POTATO SALAD VINAIGRETTE ===
6 mediums Red potatoes; with skins, washed
½ medium Red onion; thinly sliced
2 tablespoons Red wine vinegar
1 tablespoon Dijon mustard; plus
1 teaspoon Dijon mustard
½ cup Olive oil
1 bunch Parsley; leaves only, chopped
2 teaspoons Pureed garlic
1½ teaspoon Salt
1 pinch Freshly-ground white pepper
1 cup Hickory chips
=== BRINE ===
½ cup Coarse salt
½ large Onion; sliced
3 tablespoons Brown sugar
3 Bay leaves
1 tablespoon Dry mustard
1 Piece Fresh ginger - (1\" long); sliced thinly
1 teaspoon Black peppercorns
¼ teaspoon Whole allspice
¼ teaspoon Whole cloves
¼ teaspoon Freshly-grated nutmeg
2 cups Water
6 Black cod fillets -; (6 oz ea)

Directions

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. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B09 broadcast 03-18-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-11-1998

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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