Smoked Black Cod Salad With Potato Salad Vinaigrette

Recipe Ingredients

		Potato Salad Vinaigrette
6		Red potatoes - with skins, washed (medium)
1/2		Red onion - thinly sliced (medium)
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Dijon mustard - plus
1 teaspoon	5ml	Dijon mustard
1/2 cup	118ml	Olive oil
1 bunch		Parsley, leaves only - chopped
2 teaspoons	10ml	Pureed garlic
1 1/2 teaspoons	7.5ml	Salt
1 pinch		Freshly-ground white pepper
1 cup	237ml	Hickory chips
		Brine
1/2 cup	118ml	Coarse salt
1/2 cup	31g / 1.1oz	Onion - sliced (large)
3 tablespoons	45ml	Brown sugar
3		Bay leaves
1 tablespoon	15ml	Dry mustard
1		Fresh ginger - (1" long) - sliced thinly
1 teaspoon	5ml	Black peppercorns
1/4 teaspoon	1.3ml	Whole allspice
1/4 teaspoon	1.3ml	Whole cloves
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
2 cups	474ml	Water
6		Black cod fillets - (6 oz ea)

Recipe Instructions

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.

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 - http://www.foodtv.com

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